Mussels a la Villeroi

These must be prepared as for No. 1045. Take the mussels from their shells; cut off the foot without injuring the mussel, then dip them into an allemande sauce (No. 407) with cooked fine herbs, well reduced and partially cold; dip them in for the second time when very cold, then put them aside in the ice-box for one hour; lift them up with a thin knife, immerse them in beaten eggs, then in bread-crumbs and fry them of a fine color; serve on folded napkins.