Mussel Sauce (Sauce aux Moules)

Ingredients

• one pint of mussels
• one tablespoon butter
• one tablespoon flour
• one cup hot milk
• one teaspoon anchovy paste
• three to four tablespoons rich cream

Method

1. 1

   Put mussels on stove in their liquid with lemon juice, pepper, and salt; boil.

2. 2

   In another saucepan, melt butter, add flour, then hot milk and mussel liquid, and anchovy paste.

3. 3

   Beat until creamy, add mussels, and cream before serving.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 459. The excerpt below is the record exactly as published.

Mussel Sauce {Sauce aux Moules ) Put one pint of mussels on stove in their own liquid with some lemon juice, pepper, and salt and let come to a boil. Put a table¬ spoon butter in a saucepan; add one tablespoon flour; stir until dissolved, add one cup hot milk, the liquid from the mussels, and one teaspoon anchovy paste; beat until creamy, add pepper and salt to taste. Strain the sauce, add the mussels and, just before serv- 312 THE SWEDISH, FRENCH ing, add three to four tablespoons rich cream. Serve with any kind of steamed or boiled fish. Parmesan Sauce ( Sauce Parmesan) a la Milanaise Make a rich cream sauce from butter, flour, and one and a half cups milk; add quarter pound grated Parmesan cheese; beat the sauce until creamy. Just before serving add some cream. Brown Parmesan Sauce a la Milanaise Beurre noir au Parmesan, a la Milanaise Make one and a half cups rich brown sauce from butter, flour, and stock; add quarter pound grated Parmesan cheese, and a small half teaspoon mustard. Color with kitchen bouquet a rich brown shade. Serve with different entrees or fish dishes. Ham Sauce ( Sauce au Jamhon) Make a rich brown sauce from bouillon, butter, and flour; flavor with sherry. To one and a half cups sauce add half cup shredded cooked smoked ham, three tablespoons chopped shallots, two tablespoons chopped green lettuce; let simmer for a few min¬ utes. Then serve with any kind of entree or meat dish. Italian Sauce (Sauce Italienne ) This sauce can be made either white or brown. The brown is made from stock, butter, and flour, the white with milk. Flavor with Madeira wine; let the sauce simmer for a few minutes. Have ready some chopped cooked shallots and mushrooms, add them to the sauce with a tablespoon chopped parsley. Serve with dif¬ ferent entrees or fancy fish dishes. Curry Sauce ( Sauce au Cari ) Put two tablespoons curry powder in a small saucepan, add one cup strong rich stock, put on top of tea kettle and stir the broth in gradually, allowing the curry to swell; add pepper and salt. Serve with rice, chicken, fricassee, etc. Lyonnaise Sauce ( Sauce Lyonnaise ) Strain one and a half cups tomato juice; put in a saucepan on stove to boil. Then put one tablespoon butter

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