Mussels a la Chaud-froid de Mayonnaise
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 33. The excerpt below is the record exactly as published.
Take two quarts nice large fat mussels; wash in several waters; clean from dirt and sand. Put in hot water; boil until they open; then take off the stove; remove the mussels and the liquid from the shells; put the mussels in bottles; heat the juice with one pint of vinegar, some sliced onion, some bay leaves, whole black peppers, and salt to taste. Boil the vinegar and the juice from the mussels together with the seasonings; then pour on top of the mussels, in glass jars; screw the top on tight; let stand until ready to use. When cold, arrange in twos on a cake plate; cover with aspic well seasoned; leave in the icebox until cold and the aspic is settled; cut out carefully; put on a broiler, chaud-froid with a chaud-froid of mayonnaise. Decorate with a strip of truffle across and a strip of whipped cream on each side; glaze with a few drops of aspic on the top. Serve on thin slices of buttered bread, the same size as the mussels, one for each person. Garnish with parsley and lemon. Serve as an appetizer for luncheon or dinner. Mussels in Shells with Shrimps a la Hammond Moules sur l’£caille aux Crevettes, A la Hammond Cook and pickle mussels [see recipe: Mussels a la Chaud-froid of Mayonnaise
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