VENERID^E. — PULLET. 29 



Fry till they are of a good brown colour, then add 

 water or broth, and boil till a strong soup is made. 

 If preferred, fresh fish may be added when serving it. 



Tapes decussata. — Ahnejas blancas. — Wash them well, 

 dry them, and place them in a saucepan or casserole 

 in the oven, which must not be hot enough to burn 

 them ; when open, take them out of their shells, and 

 place them on a very slow fire, with butter, parsley, 

 and a little chopped onion ; when tender, add a little 

 flour, pepper and half a glass of white wine. As soon 

 as they are ready to serve, add the yolk of an egg, 

 well beaten, and the juice of a lemon. 



Tapes, another way —Ahnejas cocidas. — Wash and 

 open them as above, add butter and some chopped 

 parsley, serve in their own liquor, with the juice of a 

 lemon squeezed into it. 



Tapes Rag oid — Almejas guisa das. — After having well 

 washed the shells, put them into an earthen vessel, 

 with a piece of butter ; when open, pass the liquor 

 that runs from them through a sieve, and take the fish 

 out of the shells. Place the fish in the liquor, and add 

 more butter, mixed with chopped parsley, pepper, and 

 salt ; moisten them with broth, white wine, or water ; 

 let them boil some minutes, and, when ready to serve, 

 add an egg well beaten, some lemon-juice or vinegar. 



Tapes an naturel — Almejas al naturel — Prepare them 

 as mentioned in the recipe above, then put the fish in 

 a saucepan with their own liquor ; add whole pepper- 

 corns and cook them over a very slow fire, shaking them 

 about from time to time ; then add lemon-juice and 

 shake them again over the fire. Salt to your taste, 

 and serve without any other sauce. 



Tapes Sauce — JSalsa de Almejas. — Scald the fish ir» 



