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Stewed Soft Clams

Thoroughly wash about three and a half dozen of fresh soft clams so that no sand remains on them after they are opened, lay them carefully on the palm of the left hand, and with the right hand remove the body with care, but nothing more, being cautious not to break it and throwing away all the other parts. When all are prepared place them in a stewpan with one ounce of butter, a small pinch of white pepper, one wineglassful of Madeira wine and two finely-hashed medium sized truffles; place the cover on the pan and cook gently for seven or eight minutes. Break the yolks of three eggs into a bowl, add one pint of sweet cream and beat well for three minutes. Pour this over the clams and toss the saucepan for about three minutes more very gently to thoroughly mix the clams with the cream but not letting the liquor boil again. Neither fork nor spoon should ever be used in mixing them. Pour the whole into a hot dish and serve at once.