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Soft Clams, Boniface

Carefully open thirty-six medium, fresh soft clams, remove all sandy parts, keeping nothing but the perfect bodies. Neatly clean thirty-six half shells, place one clam in each half shell and lay in a tin. Heat two tablespoons melted butter in a small saucepan, add four chopped branches celery and gently cook ten minutes. Then add two tablespoons flour, stir well while heating one minute, then pour in two gills milk and briskly mix until it comes to a boil; add half teaspoons salt, saltspoon cayenne pepper, one egg yolk and two tablespoons grated Parmesan cheese. Sharply mix while cooking two minutes, then with a teaspoon evenly pour the sauce over the clams. Sprinkle a little grated parmesan cheese over, divide an anchovy butter over the sauce, set in oven fifteen minutes. Remove, squeeze juice of half a sound lemon over. Dress on a dish with a little parsley greens and serve.