Mussels à la Villeroi
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 122. The excerpt below is the record exactly as published.
Mussels à la Villeroi. Faisans rôtis. Roast pheasants. Tomates farcies. Stuffed tomatoes. Œufs à la neige. Poached whites of egg. Broiled veal sausages. Cut up part of a neck of veal and some calfs udders into very thin strips, and boiïl in water. Chop some mushrooms, truffes, -parsley, and eschalots, very fine, warm in butter, moisten with chicken gravy and white wine, season with mixed spice, reduce to half the quantity, add the strips of veal and udder, six yolks of egg, salt and pepper, stir the whole time, and keep a small fire, so that it may not boil; blanch some calfs guts, soak in vinegar and water, fill them HÉGn forcemeat, and divide into sausages ; boil them in stock and white wine, with a lump of sugar; when done, drain, and leave until cold. Broil the sausages over a slow fire, and serve, garnished with parsley. Mussels à la Villeroi. Warm the mussels in white wine ; as soon as they open take them out of their shells, and, when cold, dip one at a time into Villeroi sauce, place on a dish until cool, after which bread-crumb them very carefully, fry in butter; when a golden colour, dish up, garnished with fried parsley
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