Take one quart of small mussels, scrape the
shells carefully with a knife, and wash them in
several waters. Put a pint of them in a saute-pan
with a sliced onion, a few sprigs of parsley, a pinch
of salt, a pinch of pepper, and half a pint of chablis.
Cover the saute-pan, put it on the fire, and toss the
mussels occasionally ; when the shells are open the
mussels are done ; take them out and take one shell
off. Put the other pint on the fire and cook in the
same way. Then strain the liquor into a basin, and
put into a stewpan half an ounce of butter, and the
same of flour ; stir over the fire for three or four
minutes, mix the liquor, and add enough water to
produce half a pint of sauce ; thicken it with the
yolk of an &g^, and a quarter of an ounce of butter ;
add a dessertspoonful of chopped parsley✪ Mussels a la Poulette.
Dip the mussels in plenty of hot water, drain
them well and wipe them. Serve the mussels in
their shells, pouring the sauce over them.
Ragout of Mussels.
Cleanse the shells and boil the mussels. When
bearded and the black parts are removed, put them
into a basin, and the juice which flows from them
into another. Dissolve a lump of butter in a stew-
pan, mince some parsley, button mushrooms, and
two small shalots. Stew them in the butter with a
seasoning of pepper and a tiny grate of nutmeg ;
moisten with the liquor and some gravy. If it be
not enough, thicken with flour, and put in the
mussels to get hot through, but do not let them
boil ; a few drops of vinegar✪ Ragout of Mussels improve this dish.
SHELLFISH 6i
Periwinkle Patties.
Mince some periwinkles previously boiled and
taken out of their shells, add a little lemon-juice,
some pepper and salt to taste, moisten with a little
stock, and a tablespoonful of cream. Make a good
puff paste✪ Periwinkle Patties, roll thin, and cut into round pieces ; put
the paste in patty pans, pour in the mixture and
cover with paste. Brush with the yolk of ^^g and
bake.
Coquille of Prawns.
Pick the shells off four dozen prawns, stew them
for ten minutes in a saute-pan in the oven, with
three ounces of butter, four truffles, eight button
mushrooms sliced, a gill of good clear stock✪ Coquille of Prawns. Fill
six scallop shells which have been well buttered,
dress each over with fried bread-crumbs, put small
dabs of butter on each, and salamander them.
Caviare with Prawns.
Caviar aux Crevettes.
Cut out some little rounds of bread, about two
inches in diameter and a quarter of an inch thick,
fry them till of a bright gold colour ; when cool
place on each a piece of caviare and on the top a
shelled prawn and shredded chervil✪ Caviare with Prawns. Dish up on a
paper.
Croutes of Prawns a la Tartare.
Cut some halfpenny rolls in half Take out
the crumb whilst hot, and put them in the oven to
get hot. Sprinkle with cayenne pepper and salt,
and put a little mustard and cress at the bottom of
62 SHELLFISH.
each croute, and on the top of this put some shelled
prawns✪ Croutes of Prawns a la Tartare in the shape of a pyramid. Just before going
to table mask them with a spoonful of Sauce Tartare.
Malay Curry of Prawns. ✪ Malay Curry of Prawns
Page 30 · 7 recipe records on this page
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take one quart of small mussels, scrape the shells carefully with a knife, and wash them in several waters. Put a pint of them in a saute-pan with a sliced onion, a few sprigs of parsley, a pinch of salt, a pinch of pepper, and half a pint of chablis. Cover the saute-pan, put it on the fire, and toss the mussels occasionally ; when the shells are open the mussels are done ; take them out and take one shell off. Put the other pint on the fire and cook in the same way. Then strain the liquor into a basin, and put into a stewpan half an ounce of butter, and the same of flour ; stir over the fire for three or four minutes, mix the liquor, and add enough water to produce half a pint of sauce ; thicken it with the yolk of an egg, and a quarter of an ounce of butter ; add a dessertspoonful of chopped parsley.
Dip the mussels in plenty of hot water, drain them well and wipe them. Serve the mussels in their shells, pouring the sauce over them.
Ragout of Mussels.
Cleanse the shells and boil the mussels. When bearded and the black parts are removed, put them into a basin, and the juice which flows from them into another. Dissolve a lump of butter in a stewpan, mince some parsley, button mushrooms, and two small shalots. Stew them in the butter with a seasoning of pepper and a tiny grate of nutmeg ; moisten with the liquor and some gravy. If it be not enough, thicken with flour, and put in the mussels to get hot through, but do not let them boil ; a few drops of vinegar improve this dish.
Periwinkle Patties.
Mince some periwinkles previously boiled and taken out of their shells, add a little lemon-juice, some pepper and salt to taste, moisten with a little stock, and a tablespoonful of cream. Make a good puff paste, roll thin, and cut into round pieces ; put the paste in patty pans, pour in the mixture and cover with paste. Brush with the yolk of an egg and bake.
Coquille of Prawns.
Pick the shells off four dozen prawns, stew them for ten minutes in a saute-pan in the oven, with three ounces of butter, four truffles, eight button mushrooms sliced, a gill of good clear stock. Fill six scallop shells which have been well buttered, dress each over with fried bread-crumbs, put small dabs of butter on each, and salamander them.
Caviare with Prawns.
Caviar aux Crevettes.
Cut out some little rounds of bread, about two inches in diameter and a quarter of an inch thick, fry them till of a bright gold colour ; when cool place on each a piece of caviare and on the top a shelled prawn and shredded chervil. Dish up on a paper.
Croutes of Prawns a la Tartare.
Cut some halfpenny rolls in half Take out the crumb whilst hot, and put them in the oven to get hot. Sprinkle with cayenne pepper and salt, and put a little mustard and cress at the bottom of
each croute, and on the top of this put some shelled prawns in the shape of a pyramid. Just before going to table mask them with a spoonful of Sauce Tartare.
Malay Curry of Prawns.
Records on this page
Mussels a la PouletteRagout of MusselsPeriwinkle PattiesCoquille of PrawnsCaviare with PrawnsCroutes of Prawns a la TartareMalay Curry of Prawns