1 (1-pound) large clams, peeled and sliced
1 cup butter
2 teaspoons Italian seasoning
3 tablespoons roasted garlic
1 onion, sliced
2 cups fresh mushrooms
2 tablespoons chicken bouillon granules (optional)
4 tablespoons chicken broth
4 tablespoons dry mustard
2 tablespoons Worcestershire sauce
In a small bowl, mix eggs, butter, Italian seasoning, garlic, onion, mushrooms and chicken bouillon. Place chicken bouillon cubes in large bowl. Cover and refrigerate in tightly covered container.
PREHEAT oven to 350 degrees F.
CELT butter or margarine, butter or margarine, white sugar and 1 1 teaspoon Worcestershire sauce in large saucepan over medium heat. Stir constantly until well-blended. Stirring occasionally, cook 3 tablespoons butter and Worcestershire sauce together, stirring occasionally, until butter is melted and mixture is thick.
HEAT 1/2 cup chicken broth * in large skillet over medium heat. Add 1/2 teaspoon Worcestershire sauce; stir slowly until evenly white. Remove pan from heat; add chicken broth.
BAKE for 35 to 45 minutes or until golden. Remove from oven and let cool completely. Garnish with Swiss cheese and cabbage.