season to taste, and simmer for 10 minutes. Serve the fish without the paper, and the sauce in a sauce boat.
Time.—About 35 minutes, altogether. Average Cost, 2s. 6d. to 3s. Sufficient for 4 persons. Seasonable at any time, but more plentiful in summer.
554.—MULLET, RED, WITH TARTAR SAUCE. (Fr.—Rougets Sauce Tartare.)
Method.—Prepare and cook the fish as in the preceeding recipe, but without the paper cases, or grill them, and serve with Tartar sauce (see Sauces, No. 213).
555.—MUSSELS. (Fr.—Moules.)
Ingredients.—1 quart of mussels, 1 oz. of butter, ½ an oz. of flour, the yolks of 2 eggs, 1 tablespoonful of vinegar, 1 teaspoonful of chopped parsley, salt and pepper.
Method.—Brush the shells thoroughly, and wash the mussels in several waters. Put them into an iron saucepan without water (or into a steamer). Sprinkle with a little salt, spread a clean wet cloth over them, cover and let them cook in the steam until the shells open a little. Take them out of the shells, and strain the liquor into a basin. Carefully remove the little weed which is found under the black tongue. Melt the butter, add the flour, and cook for 3 or 4 minutes, then pour in the mussel liquor, and stir until it boils. Cool slightly, then add the yolks of the eggs, vinegar and parsley, season to taste, and stir by the side of the fire until the eggs thicken. Put in the mussels to re-heat, and serve in the sauce.
Time.—About ½ an hour. Average Cost, 8d. to 10d. Sufficient for 2 or 3 persons. Seasonable all the year, but best in winter.
556.—OYSTERS DEVILLED. (Fr.—Huîtres à la Diable.)
Ingredients.—1 dozen oysters, 1 oz. of butter, cayenne, salt, lemon, brown bread, butter.
Method.—Open the oysters carefully so as to preserve as much of the liquor as possible, and leave them in their shells. Sprinkle them lightly with salt, and more liberally with cayenne, and to each one add a small piece of butter. Place the oysters on a gridiron over a clear slow fire until thoroughly heated, then serve with sliced lemon and thin brown bread and butter.
Time.—4 minutes, to cook. Average Cost, 2s. per dozen. Seasonable from September to April.
557.—OYSTERS, FRICASSEED. (Fr.—Fricassée aux Huitres.)
Ingredients.—18 large oysters, 2½ ozs. of butter, ¾ of an oz. of flour,
