MYTIUDjE. MUSSEL. 67 



kneaded with 2 oz. of flour, a little cream, anchovy, 

 nutmeg, and cayenne; stir the sauce over the fire to 

 boil and reduce for ten minutes, then add a couple of 

 yolks of eggs, a little lemon-juice, some chopped parsley, 

 and add the mussels. Stir all together over the fire 

 for a few minutes, and fill some scallop-shells with this 

 preparation ; cover them over with a thick coating of 

 fried breadcrumbs, place them on a baking-sheet in the 

 oven for five minutes, and serve them quite hot. They 

 may also be served upon neatly-shaped pieces of dry 

 toast." 



"Mussels dressed a la ProveriQale. — Wash the mus- 

 sels well several times, changing the water so as to 

 cleanse them thoroughly ; put them to dry in a sauce- 

 pan over a hot fire, till the shells open. Take off' one. 

 valve of the shell only. Put into a saucepan, half a glass 

 of oil, parsley, chives, mushrooms, truffles, half a clove 

 of garlic, all chopped very fine. Put it on the fire. 

 Moisten it with a glass of white wine, a spoonful of broth, 

 and half the quantity of liquor from the mussels. Boil 

 this sauce, and when it is nearly reduced to half, add the 

 mussels, with a spoonful of gravy ; let the whole boil a 

 few minutes; then add a spoonful of lemon-juice, pepper, 

 and grated nutmeg, — then serve."* 



" Chilian Method of Cooking Shell-fish. — A hole is dug 

 in the ground, in which large smooth stones are laid, 

 and upon them a fire is kindled. When they are suffi- 

 ciently heated, the ashes are cleared away, and shellfish 

 are heaped upon the stones, and covered first with leaves 

 or straw, and then with earth. The fish thus baked are 

 exceedingly good and tender, and this mode of cooking 

 them is very superior to any other, as they retain, withia 



* Diotionnaire Q-eneral de la Cuisine Fraii9ai8e ancienne et moderne. 



F 2 



