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MUSSELS (a la Poulette)

Prepare the mussels according to the directions given for MUSSELS, BOILED. Strain the liquor, beard the mussels 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 fire for a minute or two, then moisten with the strained liquor, and add two dessert-spoonfuls of chopped parsley, previously scalded. Take the pan off the fire, and stir in the beaten yolks of two eggs and another piece of butter, about half an ounce. Put the mussels on a dish in their shells, detached, and pour the sauce over.