Clams à la Bechamel
1 cup chopped clams
1½ cups milk
1 bay leaf
3 tablespoons fat
3 tablespoons flour
½ teaspoon salt
⅛ teaspoon cayenne
⅛ teaspoon nutmeg
1 tablespoon chopped parsley
1 teaspoon lemon juice
Yolks of 2 eggs
½ cup breadcrumbs
Scald bay-leaf in milk. Make sauce, by melting fat with flour; add dry ingredients, and gradually add the liquid. Add egg. Add fish. Put in baking dish. Cover top with breadcrumbs. Bake 20 minutes.