A recipe from “Kokekunst I Bilder” (The Art Of Cooking In Pictures) published by A/S Allers Familie-Journal in 1975
This festive dish can be made in well in advance, and just be done au gratin just before serving.
See this book and lots of delicious recipes on:
![TuesdaysTable copy[4]](https://recipereminiscing.files.wordpress.com/2014/09/tuesdaystable-copy42.jpg?w=100&h=100 "TuesdaysTable copy[4]")
Happy Fiesta Friday, Ted! So, this is an interesting recipe. I’m wondering if you’ve tried it…and I wonder if it’s overly fishy with the shrimp, mussels, etc that are in the sauce. It’s kind of a fisherman’s shepherd’s pie! Thank you so much for sharing! I love to read all of the different recipes that you share… ❤
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I’ve tried it, but I’m not overly fond of mussels so I usually skip them all together or use crayfish tails or scallops instead. The fishiness don’t scare me, I usually eat fish at least tree times a week 😉
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