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Little Neck Clams, Desire

Open thirty-six very fresh little neck clams, and drop them in a small saucepan with their liquor. Add a half pint water, place on the fire, and as soon as they come to a boil; strain and save the liquor. Finely chop the clams and keep on a plate. Heat a half ounce butter in a small saucepan, add three finely chopped shallots and six finely chopped canned mushrooms and fry for five minutes; then add three tablespoons flour, mix well, pour in two gills of the clam liquor and one gill cream. Mix until it comes to a boil, then add the chopped clams, one chopped bean garlic, a half teaspoon freshly chopped parsley, half teaspoon chopped chervil, one tablespoon Worcestershire sauce, two saltspoons salt, and one saltspoon each cayenne pepper and grated nutmeg. Mix well and let cook for ten minutes, add two egg yolks, sharply mix while heating for five minutes, remove, place the force in a bowl and let get cold. Thoroughly wash and dry thirty-six of the half shells, fill them up with the preparation and neatly smooth the surface with a knife. Carefully wet the surface of each with beaten egg, then turn them in bread crumbs, lay in a frying basket, and fry in boiling fat for six minutes. Remove, dress on a dish with a folded napkin, decorate with six quarters lemon and a little parsley greens and serve.