Drain and chop two dozen clams. Make a white sauce by stirring into a cup of hot milk a heaping tablespoonful of flour rolled in two teaspoonfuls of corn-starch. When it thickens add the pounded yolks of two hard-boiled eggs, a little minced pars-ley, a pinch of mace, and the beaten yolk of a raw egg, with salt and pepper to taste. Stir one minute, remove from the fire and pour upon the chopped clams, which should be steaming hot. Fill shells or pate-pans with the mixture, cover with fine crumbs, stick bits of butter upon these, and bake in a hot oven until browned.