| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 48 | Cockles | |
| 110 | g | Butter |
| 110 | g | Flour |
| 900 | ml | Milk |
| pn | Pepper | |
| pn | Nutmeg | |
| 1 | tb | Double Cream |
INSTRUCTIONS
1. Scald the cockles in hot water and as they open pick them out of their shells and put into a large bowl and leave to one side. 2. Put butter in the stew pan and as it melts add the flour and milk. 3. Add the seasonings and stir on a medium heat and boil gently for 15 minutes. 4. Remove from heat and add a generous tablespoon of cream, 5. Put the cockles in a warmed tureen dish and the pour the liquid and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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