Chopped onions, 1 teaspoon, Chopped parsley, 1 teaspoon, Butter, 1 heaping tablespoon, Egg, 1 yolk, Cream, 1 tablespoon, Madeira, or sherry, 1 wine-glass.

Put the liquor of the clams into the chafing-dish, add the chopped onion, parsley, and butter; and when hot, add the yolk, stirred by itself. Then stir in the cream, and next put in the bellies of the clams, only, and also a wine-glass of good sherry or Madeira. When all gets hot it is ready to serve.