| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Welsh |
Fish/sea |
4 |
Servings |
INGREDIENTS
| 1 |
qt |
Cockles 1 oz butter |
| 1 |
oz |
Oatmeal 1 egg |
|
|
Cooking fat 2 pt water |
| 3 |
oz |
Flour salt |
INSTRUCTIONS
TEISENNAU RHYTHON Leave the cockles to stand in slightly salted water
sprinkled with oatmeal overnight. Drain and scrub thoroughly to remove grit
and dirt. Place in a saucepan ot salted water and boil for 3 minutes
until the shells open. When coo! remove the coekles from their shells. Rub
the butter into the flour and add a pinch of salt. Separate the egg yolk
and beat lightly. Add the egg yolk and water to the flour and beat until
the batter is smooth. Heat the cooking fat in a deep pan and using a spoon
dip the cockles one at a time in the batter and drop into the fat. When
golden brown and crisp all over, remove from fat. Serve with brown bread
and slices of lemon.
Posted to MM-Recipes Digest V4 #253 by "ray.watson"
<ray.watson@ukonline.co.uk> on Mon, 16 Sep 1996.
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