v8.01
DIRECTIONS:
3 oz Cooked and shelled mussels 1 x Pinch mixed herbs
1 oz Celery
1 x Pinch dill weed
1 oz Carrot
1 x Pinch crushed garlic
1 oz Breadcrumbs
1 x Brandy & double cream to tst
4 each Egg yolks
1 x Seasoning
2 oz Herring roe
DIRECTIONS:
Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and
breadcrumbs. Blend well with egg yolks, brandy and cream.
Cook for 1/2 hour at 350F in a Sainmarie in the oven.
Cook and serve with toast fingers.
Glantraeth Restaurant
Bodorgan, Anglesey.
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