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Deviled Clams

I tablespoonful of chopped parsley 1 tablespoonful of butter Yolks of two eggs 2 tablespoonfuls of flour Salt and cayenne to taste Drain the clams and chop them middling fine and drain again. Put the milk on to boil. Rub the butter and flour together and stir into the milk when boiling; as soon as it thickens, take it from the fire and add all the other ingredients. Beat the yolks before adding them. Have the shells of the clams washed perfectly clean, fill them with this mixture, sprinkle lightly with bread crumbs, put them in a baking pan and brown in a quick oven for five minutes. Serve in the shells; garnish with parsley.

They may be cooked in silver scallop shells, but are much better done in their own shells, as there is a flavor imparted by the heated shell which greatly enriches the mixture. A word of caution: avoid long cooking, as it (38) makes them dry. If your oven will not brown them in five or six minutes, fire shovel red hot. and you have no salamander, heat your Take the shells from the oven, hold the shovel over them until they brown.