This section is from the book "Around-The-World Cook Book", by Mary Louise Barroll. Also available from Amazon: Around-the-world cook book.
Clams, Egg, 1 yolk, Cream, 1 tablespoon, Sherry, 1/2 wine-glass.
Put in the liquor of the clams, the cream, egg (stirred by itself). When hot, add the clams, chopped fine, cook a few moments, then add the sherry, and serve on toast.
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