Clams a la St. Louis

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 30 clams
  • 1 onion
  • 12 fresh mushrooms
  • 2 tablespoons butter
  • 4 eggs (yolks)
  • 1 tablespoon flour
  • 1 teaspoon white pepper
  • parsley and truffles
  • ½ teaspoon mustard
  • ½ teaspoon salt
  • ½ teaspoon red pepper

Method

Fry the finely chopped onion in the butter, adding flour, stirring well, then add clams, chopped. Season with salt, red and white pepper and mustard. Cook for 30 minutes, remove from fire, add yolks of eggs, slightly beaten, with 2 tablespoons cold water. Reheat a moment, stir again. Serve.