Mussel Sauce

Ingredients

• 2 doz. mussels
• 1 oz. butter
• 1 oz. flour
• About ½ pt. fish stock or milk
• 2 table-sps. cream
• White pepper
• salt
• A squeeze of lemon juice

Method

1. 1

   Prepare and cook the mussels as directed, and carefully preserve the liquor.

2. 2

   Make up this liquor to ½ pint with fish stock or water.

3. 3

   Then make a sauce using the butter, flour, and ½ pint of liquid, and cook it thoroughly.

4. 4

   Add the mussels, cream, and seasoning, make all very hot over the fire, but do not boil again.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 295. The excerpt below is the record exactly as published.

Mussel Sauce 2 doz. mussels. 1 oz. butter. 1 oz. flour. About }■ pt. fish stock or milk. 2 table-sps. cream. White pepper, salt. A squeeze of lemon juice

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