SHELLFISH. 59 



spoonful of anchovy essence, two tablespoonfuls of 

 Devonshire cream, one of Mayonnaise sauce, a tiny 

 dust of cayenne, and some lobster coral, and three- 

 quarters of a pint of aspic jelly ; rub all through a 

 fine hair sieve and whip it till cool. Pour two large 

 spoonfuls of well-whipped cream, one of Mayon- 

 naise sauce, and four of lobster; cut into tiny 

 pieces a pinch of finely-chopped tarragon and 

 chervil. Have ready a little French china souffle 

 dish, or a silver one about four and a half inches 

 in diameter, and put the mixture into the case. 

 Make a band of paper and surround the case so 

 that it stands about three inches higher than the 

 china. Put it on ice for about an hour, and when 

 ready (it must not be hard) remove the paper, 

 and ornament the top with Mayonnaise sauce and 

 sprinkled lobster coral. Dish it up with cut endive 

 round. 



Mussels a la Mariniere. 



Prepare and cook the mussels as in ' Mussels a 

 la Poulette,' putting a gill more wine over them for 

 boiling them ; when the mussels are done strain 

 the liquor through a strainer into a stewpan. Boil 

 it and add one ounce and a half of butter, and a 

 tablespoonful of chopped parsley ; take it 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. A very small 

 chopped shalot can also be added to the sauce, 

 which is an improvement. 



