A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 2885
Clam Omelet—Hard and Soft
Omelette aux Lucines Molles et Dures
❦
Blanch small clams; remove the hard parts and mix in well-buttered allemande sauce (No. 407); fill the inside of an Argentine omelet with this, and pour what remains of the sauce around.