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Stuffed Clams Normande

Stuffed Clams Normande

Stuffed Clams Normande. Place 18 well-scrubbed large clams in a kettle with just enough water to cover the bottom. Cover the kettle. Steam the clams over a brisk flame until…

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Saffron bread

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Saffron Bread

Saffron bread: Scald 1/2 cup each of milk and cream. Add 1/2 cup butter. Cool to lukewarm. Dry 1 tablespoon saffron in a slow oven (250ºF) until it is crisp.…

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Truffled Turkey

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Truffled Turkey

Truffled Turkey: Grind 2 pounds fresh pork fat, 1/2 pound raw poultry livers and the peelings of 1 1/2 pounds truffles through the finest blade of the meat grinder. Blend…

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