Soft Clams, Newburg

Thoroughly clean and remove all sand from about forty to forty-five soft fresh
clams, place them in a stewpan with one ounce of butter, half a pinch of white
pepper, a wineglassful of Madeira wine and a couple of well-hashed truffles, place on
the lid and cook gently for about eight minutes ; then break three egg yolks into a
bowl, add a pint of sweet cream and beat thoroughly for about three minutes, then
pour it over the clams, stir gently the clams for three minutes longer and pour them
into a hot tureen, sending to table at once.