Open and remove thirty-six small clams from their shells; put them in a stewpan with two ounces of fresh butter, one pinch of chives, and one pinch of finely chopped chervil; add half a cupful of water, so they will not be too salty, with half a pinch of pepper, and two table-spoonfuls of fresh bread-crumbs. Boil for two minutes, and serve with the juice of half a lemon.

73. Mussels A La Mar Iniere

Steam in a stewpan thirty-six mussels for ten minutes, and proceed as for No. 72, leaving a mussel in each half shell.

74. Mussels A La Poulette

Steam in a stewpan thirty-six mussels for ten minutes, and proceed the same as oysters a la poulette (No. 78), leaving a mussel in each half shell.