The French Chef Cookbook by Julia Child

Author:Julia Child [Child, Julia]
Language: eng
Format: epub
Publisher: Knopf Doubleday Publishing Group
Published: 2022-05-25T00:00:00+00:00

OPENING FRESH CLAMS

8 hard-shell clams about 3 inches across

A heavy-bottomed saucepan and cover

Be sure clams are tightly closed and feel heavy. Scrub them thoroughly with a vegetable brush under cold running water. Place in the saucepan, add ½ inch of water, cover pan, and set over moderately high heat. As soon as shells swing open, in 5 to 6 minutes, remove from heat. Place clam meat in a chopping bowl, reserve shells and juice.

CLAM JUICE ASPIC

(For about 1 cup)

¼ cup combined diced carrots, onions, celery

¼ cup dry white vermouth

¼ tsp oregano

¼ bay leaf

6 to 8 parsley stems (not the leaves)

An enameled or stainless-steel saucepan and cover

1 cup clam juice (be sure there is no sand in fresh clam juice), plus water if necessary

1 package (1 Tb) unflavored powdered gelatin softened in 3 Tb vermouth or clam juice

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.