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Celery Broth (Thoroughly wash a large bunch)

Thoroughly wash a large bunch exceedingly fresh parsley, roots included, drain and place in a saucepan with a pound finely chopped fresh shin of beef, two branches sliced, well-cleaned celery, one branch chervil and a few branches chives, adding two egg whites. Season with two teaspoons salt, stir with wooden spoon five minutes, pour in two and a half quarts cold water, place pan on open fire and continually mix until it comes to a boil. Shift pan to corner of range and let slowly simmer for one and a half hours, strain the broth through a cheesecloth into six cups and serve.

VOL AU VENT OF LITTLE NECK CLAMS Prepare and keep hot a vol au vent. Place forty-eight freshly opened little neck claims in a small saucepan with their own liquor, add half a pint water and let come to a boil. Skim scum from surface, then strain broth into a bowl. Place in a saucepan one ounce butter with two ounces flour and continually stir while heating for one minute. Pour in one and a half gills of the clam broth with half gill milk, a gill cream, two tablespoons sherry, three saltspoons salt, one saltspoon each cayenne and grated nutmeg. Mix with wooden spoon until it comes to a boil, add the clams, mix a little and let boil for five minutes. Dilute two egg yolks with two tablespoons cream and add to the clams with juice of a quarter lemon. Continually mix while heating without boiling for two minutes, remove, dress the vol au vent on a large hot dish, pour the clams into it, cover and serve.