[175]. Mussels à la Marinière. Take fifty mussels in their shells, remove the black, stringy species of moss attached to them, put them in a covered saucepan on the fire, with about a quarter of a glass of water; toss them for three or four minutes in the saucepan, or until the shells are opened, then drain them, remove one shell of each, leaving the mussel in the other half, and serve them in the following sauce: Chop fine two shallots, which put in a saucepan on the fire, with a tablespoonful of vinegar, reduce one half, and add a teaspoonful of chervil and tarragon chopped fine; boil for a moment, then add half a pint of sauce Allemande ([Art. 81]), and a sherry-glass of sherry.
[176]. Stewed Terrapin à la Lucie. Drop three live terrapins into boiling water, and, if large, boil them three hours, or, if moderate sized, two hours and a half. Then pick them, throwing away all of the intestines, heart, head, and most of the feet; also be very particular to cut out the gall, which will be found in the middle of the liver, and throw it away. Scrape out all the fat and meat sticking to the shells, and put into a saucepan with half a pound of very good butter, a good deal of salt, and cayenne pepper. Simmer over a slow fire for about two hours. Wine may be added, according to taste, after the terrapin is served.
[177]. Stewed Terrapin à la Maryland. Pick and clean, as the foregoing, two terrapins weighing about six to seven pounds. Boil them in some water with a little salt for about twenty minutes. Drain them, cut them in moderate-sized pieces, and put them in a saucepan with enough cream to cover them, a pinch of salt, pepper, nutmeg, and three wineglasses of sherry. Simmer gently for three quarters of an hour. Mix four yolks of eggs with two tablespoonfuls of cream, add them to your terrapins, and serve very hot.
[178]. Stewed Terrapin (another manner). Prepare your terrapins as the foregoing, add to them half a pint of brandy, touch it with a lighted match, let it burn, and serve.
[179]. Glaze. Put two quarts of consommé ([Art. 1] ) in a saucepan on the fire. Reduce it by very gentle boiling until it becomes the color of chocolate. Put it in a bowl on the ice, and keep it until needed.