This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1903 Excerpt: ... named Chateau Yquem as the wine to take with clams. The most esteemed kind in New York is the "Little Neck" clam (so called from a neck of land on Long Island Sound, where they abound), a small round clam of a charming flesh color. It is served on the half-shell, raw, as the first course in dinners of the highest ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1903 Excerpt: ... named Chateau Yquem as the wine to take with clams. The most esteemed kind in New York is the "Little Neck" clam (so called from a neck of land on Long Island Sound, where they abound), a small round clam of a charming flesh color. It is served on the half-shell, raw, as the first course in dinners of the highest order. It is eaten off the half-shell at every corner along the wharves of New York. There are "soft-shell" clams, too, and there are "razor-back clams," the secrets of the cooking whereof are known unto the "Ichthyophagous Club." "Clam chowder" would tickle the pal ate of a London alderman, and in the proper confection thereof the great Daniel Webster excelled. "Clam bakes" are an occasion of much festivity on the New England coast; but Rhode Island has a proud pre-eminence for these feasts. The large kind called quahogs arc only part eatable; that part, which looks like a string, is used mostly in soups and chowder, but is fried as well. Soft-shell Clams--A large kind having a brittle crumbly shell, not soft and eatable like a soft crab's; they are good for fries and broils. Fried Clams--The same ways as fried oysters. Stewed Clams--Same as oysters. Scalloped Clams--They are usually served in their shells, which are of a good shape for the purpose; scalded first, they are taken up, and a thick white sauce is made of their liquor; the clams put back in it, spoonfuls in shells breaded over the top, and browned in the oven.--Roasted in the shells, and steamed, they are treated and served as oysters. Clam Chowder--The same thing with clams as fish chowder. Tunnison Clam ChowderA seaside hotel-keeper's specialty; a chowder containing tomatoes and herbs, such as thyme, marjoram and parsley in...
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Add this copy of The Steward's Handbook and Guide to Party Catering to cart. $31.20, new condition, Sold by Books2anywhere rated 5.0 out of 5 stars, ships from Fairford, GLOUCESTERSHIRE, UNITED KINGDOM, published 2022 by LEGARE STREET PR.
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Add this copy of The Steward's Handbook and Guide to Party Catering to cart. $40.57, new condition, Sold by Books2anywhere rated 5.0 out of 5 stars, ships from Fairford, GLOUCESTERSHIRE, UNITED KINGDOM, published 2022 by LEGARE STREET PR.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Add this copy of The Steward's Handbook and Guide to Party Catering to cart. $42.27, new condition, Sold by Paperbackshop International rated 2.0 out of 5 stars, ships from Fairford, GLOS, UNITED KINGDOM, published 2022 by LEGARE STREET PR.
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Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Add this copy of The Steward's Handbook and Guide to Party Catering to cart. $43.31, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2022 by Legare Street Press.
Add this copy of The Steward's Handbook and Guide to Party Catering... to cart. $48.35, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2010 by Nabu Press.
