| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Fondue, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Frozen sweetcorn kernels |
| 2 |
ts |
Cornflour |
| 3 |
tb |
Single cream |
|
|
Salt and pepper |
|
|
Few drops Tabasco sauce |
| 1 |
oz |
Butter |
|
|
Selection of cooked prawns & |
|
|
Mussels — to serve |
INSTRUCTIONS
Put sweetcorn in a saucepan with 2 tablespoons water and simmer for a few
minutes until tender. Drain and put into a blender. Process until soft but
not too smooth. In a saucepan, blend cornflour smoothly with cream. Add
sweetcorn mixture and cook over a low heat until smooth. Pour mixture into
fondue pot, season with salt, pepper and Tabasco sauce, then beat in
butter. Set pot over a low burner to keep warm. Serve with a selection of
cooked shellfish.
Posted to MC-Recipe Digest V1 #146
Date: Wed, 10 Jul 1996 14:53:19 +0000
From: Susan Taft <jr03@typhoon.dial.pipex.net>
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