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page 89
green peas in the sauce. The pieces of eel should be put back in the sauce to be
warmed. No tomato sauce is necessary here.
120
MUSSELS WITH EGG SAUCE
(Arselle in salsa d'uovo)
A good washing with fresh water is sufficient for mussels that do not have any
sand to be cleaned away. Put them on the fire with a sauce of oil, garlic,
parsley and a pinch of pepper. Shake them and keep the saucepan covered seeing
that they do not absorb all of the sauce. Take them out when they are open and
prepare the following sauce: one or more yolks of egg, according to the
quantity, lemon juice, one teaspoonful of flour, broth and some of their own
juice. Cook this sauce until it becomes a smooth cream and pour it on the
mussels when they are served.
121
MUSSELS WITH TOMATO SAUCE
(Arselle alla livornese)
Chop fine half an onion and put it on the fire with oil and a pinch of pepper.
When the onion begins to brown add a pinch of parsley chopped not very fine and
after put in the mussels with
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