Recipe: Clams a la Bechamel

  • 1 cup chopped clams
  • 1½ cups milk
  • 1 bay leaf
  • 3 tablespoons fat
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne
  • ⅛ teaspoon nutmeg
  • 1 tablespoon chopped parsley
  • 1 teaspoon lemon juice
  • Yolks of 2 eggs
  • ½ cup breadcrumbs

Scald bay-leaf in milk. Make Sauce, by melting fat with flour; add dry ingredients, and gradually add the liquid. Add egg. Add FISH. Put in baking dish. Cover top with breadcrumbs. Bake 20 minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss