A quick and easy, mollusk recipe. Poulette is a French affable term, implying that the bowl is fabricated with sauce. Poulette can be fabricated with chicken, turkey, or seafood like scallops and clams. Like all acceptable sauces poulette is fabricated with butter, chrism or milk and flour. auto abstract and parsley are generally added.
- 2 7-ounce cans minced clams
- 1/4 cup adulate or added fat
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 cups mollusk liquor and milk
- 2 teaspoons auto juice
- 1 egg yolk, beaten
- 12 acknowledgment cups
- Drain clams and save liquor.
- Melt butter; alloy in abrade and seasonings.
- Gradually add liquor and auto juice; baker until blubbery and smooth, active constantly.
- Stir a little of the hot booze into egg, add to actual sauce, active constantly.
- Add clams; heat.
- Serve in acknowledgment cups.