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Clam Sauce

Plunge twenty-four freshly opened little neck clams in half gill boiling water and boil three minutes. Thoroughly drain them, keeping the liquor. Mix in a saucepan one and a half tablespoons melted butter, two tablespoons flour, and heat half minute. Pour in half gill milk and half gill cream, mix well until it comes to a boil. Add the clams. Season with three saltspoons salt and saltspoon cayenne pepper, lightly mix and let boil five minutes, add the liquor of clams, dilute an egg yolk in tablespoon cream and a few drops lemon juice, add to the sauce, and sharply mix while heating one minute. Remove and use as required.