MYTILIDiE.—MUSSEL. 
67 
kneaded with 2 oz. of flour, a little cream, anchovy, 
nutmeg, and cayenne ; stir the sauce over the Are 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 d la Provengale . — 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 5 then add a spoonful of lemon-juice, pepper, 
and grated nutmeg,-— then serve.^’* 
Chilian Method of Cooking Shell-fish . — 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, within 
* Dictionnaire Greneral de la Cuisine rran9aise ancienne et moderne. 
F 2 
