SO FDIBLE BEITTSH MOLLIJSCA. 



Serve the mussels in their shells, pouring the sauce 

 over them."* 



Mussels a la Mariniere. — Prepare and cook the 

 mussels as in the preceding- recipe, putting, however, 

 half a pint more wine for boiling them ; that is, a pint 

 and a half instead of one pint. When the mussels are 

 done, strain the liquor through a pointed gravy 

 strainer, into a stew-pan; boil it, and add three ounces 

 of butter, and a tablespoonful of chopped parsley; take 

 off the fire, and stir till the butter is melted ; drain 

 and wipe the mussels ; put them on a dish, in their 

 shells, pour the sauce over them, and serve ; — half an 

 ounce of well washed and chopped shalot can also be 

 added to the sauce, if the flavour is not objected to.f 



Mussel Sauce. — Cleanse, beard, wash, and blanch or 

 parboil two quarts of mussels, take all the white fat 

 mussels out of their shells, and place in a bain-marie, 

 reserving their liquor in a basin. Then knead four 

 ounces of butter with two ounces of flour, some nutmeg, 

 pepper, and salt, add the liquor from the mussels, a piece 

 of glaze, and half a pint of cream ; stir the whole on 

 the stove fire till it boils, and keep it boiling for ten 

 minutes, then add a season of four yolks of eggs, and 

 pass through a tammy on the mussels ; just before 

 sending the sauce to table, throw in a tablespoonful 

 of chopped and blanched parsley, and a little lemon- 

 juice. This sauce is well adapted for boiled whitings, 

 turbot, cod, haddock, and gurnet. J 



To dress Mussels. — After having well washed and 

 scraped their shells, drain them, and put them to dry 

 in a stew-pan over a good fire, letting them remain 



* ' The Royal Cookery Book,' by Jules Gouffe. t Ibid. 



X Francatelh 3 ' Aloderu Cook.' 



