Mussels (a la Poulette)

Ingredients

• an ounce of butter
• an equal quantity of flour
• two dessert-spoonfuls of chopped parsley
• the beaten yolks of two eggs
• another piece of butter, about half an ounce

Method

1. 1

   Prepare the mussels as directed for garnishing.

2. 2

   Strain the liquor, beard the mussels, and dip them in hot water.

3. 3

   Make a sauce by blending butter and flour over a slow fire, then moisten with the strained liquor.

4. 4

   Add chopped parsley, remove from fire, and stir in the beaten yolks and additional butter.

5. 5

   Place mussels on a dish and pour the sauce over.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 952. The excerpt below is the record exactly as published.

Mussels (a la Poulette). — Prepare the mussels as directed for garnishing {see Mussels for Gramish). Strain the liquor, beard the m>ussels, and dip them in plenty of hot water, then put them on a soft cloth to drain. Make a sauce as follows : — Blend together an ounce of butter with an equal quantity of flour, and stir it over a slow tire for a minute or two, then moisten with the strained liquor, and add two dessert-spoonfuls of chopped parsley, pre- viously scalded. Take it off the fire, and stir in the beaten yolks of two eggs and another piece of butter, about half an ounce

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