No. 939
Scollop, Oyster, Clam, or Mussel Patties
Bouchees de Petoncles, d'Huitres, Lucines ou Moules
Blanch oysters or clams in their own juice. Cook mussels in white wine with pepper and a few drops of vinegar; scollops in a little white wine. Drain and cut either of these into quarter inch squares, fry them in some butter on a hot fire, and cover with a veloute sauce (No.415) thickening the sauce with egg-yolks, and fresh butter. Fill the patties and serve them very hot.