Clams, Philadelphia Style

Procure two dozen medium sized clams; poach them in their own juice with as much water, and as soon as they are firm to the touch, drain them off. Fry two finely cut-up shallots in butter without letting them attain color, add the clams, and heat them with a little sherry and brandy, seasoning with mignonette and a very little salt; just when prepared to serve thicken the gravy with cream, egg-yolks and a small quantity of butter. Serve the clams in a vegetable or deep dish, and lay on top and around some small round three-quarters of an inch rice croquettes.