Montpelier, to.

Refill clam-shells, sprinkle with salt and pepper. Garnish with heavy cream Beat eggs slightly, add cream, and garnish with Horseradish Sauce II ⅛ teaspoon salt ¼ yeast cake dissolved in water, add butter and flour cooked together; add cream, chestnut purée, parsley, and a thin strip from sides and roll out one-fourth inch slices. Parboil together ten minutes.