Clam Poulette

A quick and easy, clam recipe. Poulette is a French cooking term, implying that the dish is made with sauce. Poulette can be made with chicken, turkey, or seafood like scallops and clams. Like all good sauces poulette is made with butter, cream or milk and flour. lemon juice and parsley are often added.
Ingredients
  • 2 7-ounce cans minced clams
  • 1/4 cup butter or other fat
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 cups clam liquor and milk
  • 2 teaspoons lemon juice
  • 1 egg yolk, beaten
  • 12 toast cups
Instructions
  1. Drain clams and save liquor.
  2. Melt butter; blend in flour and seasonings.
  3. Gradually add liquor and lemon juice; cook until thick and smooth, stirring constantly.
  4. Stir a little of the hot sauce into egg, add to remaining sauce, stirring constantly.
  5. Add clams; heat.
  6. Serve in toast cups.
Notes
Serves 6.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs