1447 | Soft Clams en Brochette à la A. P. Montant.
—Have twenty-four fine freshly opened soft clams, neatly clean them, then place them in a saucepan with their own liquor. Season with a teaspoonful of pepper only; place the pan on the fire and let them just come to a boil. Remove from the fire; let them cool for one minute.
Take six silver skewers; run a skewer through a clam right in the centre, then run the skewer through a small square piece of raw bacon, then another clam, a piece of bacon, and so on until you have four clams and four pieces of bacon alternately on each skewer. Then gently sprinkle them with fresh bread-crumbs, place them on the broiler, and broil for one and a half minutes on each side, remove from off the fire, dress the six skewers on a hot serving-dish, pour half a gill of maître d’hôtel (No. 145) over them; decorate the dish with six pieces of lemon cut in quarters and a few parsley-greens, and serve hot.