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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