Mussels, Villeroy
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 46. The excerpt below is the record exactly as published.
Mussels, Villeroy. Wash and thoroughly cleanse some mussels, changing the water five or six times, if necessary, and remove the sinewy strings that are to be found inside, put them into a saucepan, pour over a wineglassful of white wine, toss them over a fire until the shells open, then turn them into a colander over a pan and let them drain. Pull them out of their shells, and when they are cool dip them into a little villeroy sauce ; arrange on a baking sheet, and when the sauce has cooled sprinkle them over with breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.