Mussels k la Gourmet
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.
Mussels k la Gourmet Take some good veal gravy and a piece of butter the size of a pigeon's ^^^, a spoonful of walnut ket- chup and a table-spoonful of claret. Season with cayenne or salt
Cook this with the app: pantry check, scaling, and the assistant.