| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Welsh | Appetizers, Fish | 4 | Servings |
INGREDIENTS
| 3 | oz | Cooked and shelled mussels |
| 1 | oz | Carrot |
| 4 | Egg yolks | |
| Pinch mixed herbs | ||
| Pinch crushed garlic | ||
| Seasoning | ||
| 1 | oz | Celery |
| 1 | oz | Breadcrumbs |
| 2 | oz | Herring roe |
| Pinch dill weed | ||
| Brandy & double cream to tst |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/welsh.zip
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