Читать книгу How to Cook in Casserole Dishes - Marion Harris Neil - Страница 10

Table of Contents

 3 dozen clams

 1 onion

 1 carrot

 1 bay leaf

 2 sprigs parsley

 1 quart (4 cups) fish stock

 Salt and pepper

 Some cream

 1 tablespoonful butter

 1 tablespoonful flour

 1 gill (½ cup) Madeira wine

Put the clams into a casserole, slice the onion and the carrot, and add them with the bay leaf, parsley, and stock.

Simmer for one and a half hours, then strain; return to the casserole and add the needed salt and pepper.

Blend the butter and flour together and add them with enough cream to make two pints. Simmer for five minutes and add the wine when serving.