Broiled Pompano with Fricassee of Clams
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Clean and broil fish as directed in Ways of Cooking Fish (see p.
- 160).
- When nearly cooked, slip from broiler onto a hot platter and brush over with melted butter.
- Surround with two borders of mashed potatoes, one-inch apart, forced through a pastry bag and tube.
- Arrange ten halves of clam-shells between potato borders, at equal distances;
- fill spaces between shells with potato roses.
- Place in oven to finish cooking fish and to brown potatoes.
- Just before serving, fill clam-shells with Fricassee of Clams.
- Clean one pint clams, finely chop hard portions and reserve soft portions.
- Melt two tablespoons butter, add chopped clams, two tablespoons flour, and pour on gradually one-third cup cream.
- Strain sauce, add soft part of clams, cook one minute, season with salt and cayenne, and add yolk of one egg slightly beaten.