Have thirty-six fresh and rather small soft clams, throw away all the hard part, keeping nothing but the body. Place them in a stew-pan with two ounces of butter, half a pinch of pepper, a finely chopped shallot, and half a glassful of Madeira wine. Let cook on the hot stove for seven minutes, then add a gill of Espagnole sauce (No. 110), a pinch of chopped parsley, the juice of a medium-sized, good lemon, and half an ounce of good butter, shuffling the whole well for three minutes longer without letting it boil, then pour the clams into a hot tureen, and serve.