Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 192

Slice an onion and fry it to a light brown in a large spoonful of butter. Strain out the onion and put the hot butter back upon the fire. Chop two large (peeled) tomatoes fine, season with salt, half a teaspoonful of sugar, a good dash of paprika and the same of nutmeg. Stir into the hissing butter; stir for three minutes, and add a teaspoonful of butter rolled in half as much flour. Have ready the clams, drained and chopped fine, and mix them with the butter and tomatoes. Fill buttered scallop-shells, or clam-shells, or a buttered pudding-dish with the mixture; sift fine-crushed cracker over all, dropping tiny dabs of butter on top, and cook until delicately browned.