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Canapes, Madison

Plunge thirty-six freshly opened little neck clams in a quart boiling water and boil three minutes. Drain well on a sieve, then finely chop them. Place in a saucepan with one and a half gills milk, one gill cream half a bean crushed garlic, half teaspoon chopped parsley, half teaspoon chopped chives, saltspoon cayenne pepper and one saltspoon grated nutmeg. Mix well and boil fifteen minutes, lightly mixing meanwhile. Add four tablespoons bread crumbs and two egg yolks. Sharply mix with wooden spoon while heating five minutes. Remove, place in a deep dish and let cool off. Cut from a stale loaf of sandwich bread six quarter-inch slices, pare off the crusts, lightly butter and toast a nice golden. Broil six thin slices ham one minute on each side. Place a piece of ham on top of each toast; pare the ham to even size of the toast. Then evenly spread the preparation over them; nicely smooth the surface. Mix on a plate an ounce of butter with one tablespoon grated Parmesan cheese and evenly spread over the six canapes, place on a tin, set in oven to bake ten minutes. Remove, dress on a dish with a folded napkin, decorate with six quarters of lemon and serve.