Mussels in Shells

Procure some small mussels, they being the most delicate, scrape the shells and
wash them in several waters, to remove all the grit. Put the mussels in a stewpan
with one sliced onion, a small bunch of parsley, and one pint of French white wine ;
season with pepper and salt, stand the pan over the fire till the shells open, when the
mussels will be done. Take them cut of their shells, clean thoroughly, and cut them
into halves ; strain the cooking liquor of the mussels into another saucepan, mix with
it an equal quantity of veloute sauce, and boil until reduced to about half of its
original quantity. Thicken the sauce with a lump of butter or a liaison of two yolks
of eggs, stirring by the side of the fire and not allowing it to boil after the eggs are
added ; put the mussels in the sauce with one tablespoonful of chopped parsley. Fill
some silver shells with the above mixture, cover with finely grated breadcrumbs, put
a small bit of butter on the top of each, and brown in the oven ; when cooked, arrange
the shells on an ornamental dish paper or a folded napkin that has been placed on a
hot dish, garnish with neat sprigs of fried parsley, arranging it here and there between
the shells, and serve.