Mussel Sauce

Ingredients

• two quarts of mussels
• four ounces of butter
• two ounces of flour
• a dash of grated nutmeg
• half a pint of cream
• four egg yolks
• twice as much water as you have egg liquid

Method

1. 1

   Clean and blanch mussels, reserving liquor.

2. 2

   Knead butter with flour, add white pepper, nutmeg, and salt.

3. 3

   Stir in mussel liquor and cream.

4. 4

   Add yolks mixed with water, stirring until desired consistency.

5. 5

   Strain and pour over mussels, adding parsley and lemon sauce before serving.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 123. The excerpt below is the record exactly as published.

Mussel Sauoe Cleanse, wash, and blanch or stew two quarts of mussels. Remove the meat from the shells and place where it will keep warm. Reserve the liquor in a basin. Knead four ounces of butter with two ounces of flour, add some white pepper, a dash of grated nutmeg, and salt. Stir in the liquor from the mussels and half a pint of cream. Then add a mixture of four egg yolks and twice as much water as you have egg liquid

Cook this with the app: pantry check, scaling, and the assistant.