Cockles in Cream Sauce

Ingredients

• 2oz. of fresh butter
• a piled tablespoonful of flour
• a gill of cream
• the juice of half a lemon
• pepper
• salt

Method

1. 1

   Warm the cockles in a stewpan, drain and wash them.

2. 2

   In another stewpan, melt butter, mix with flour, add strained cockle liquor and cream, and stir until it boils.

3. 3

   Boil for ten minutes, add cockles, lemon juice, and season.

4. 4

   Pour into shells, cover with breadcrumbs, and bake for fifteen minutes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 397. The excerpt below is the record exactly as published.

pepper over them. Strain the liquor from the Cockles through a tammy, mix it with a similar quantity of vinegar, and pour it over the Cockles. Tied down in the usual manner, these can be kept for several days, and form a nice little dish for incidental use. Cold Cockles cooked in any way can be preserved as above. Scalloped Cockles. — (1) Cook the Cockles as for Hustled Cockles, add to them while in the saucepan a piece of butter, a little pepper and grated nutmeg, and a very little flour. Line some scallop shells with breadcrumbs, on these put a layer of Cockles, sprinkle over them more breadcrumbs, and add another layer of Cockles. Moisten with a few tea- spoonfuls of the Cockle liquor, cover thickly with breadcrumbs, lay a few little pieces of butter on each, sprinkle chopped parsley over, and put them in the oven until the outsides are crisp and brown. Serve while very hot, with lemons cut into quarters to be squeezed over them. Cayenne pepper should be served with these. (2) Open sufficient live Cockles that have been well washed in several waters, put them into a stewpan on the stove, and just warm them ; drain them on a sieve, reserving their I Cockles — continued. liquor, wash them in cold water, and put them to drain again. Put into a stewpan 2oz. of fresh butter and a piled table-spoonful of flour, and mix thoroughly over the fire with a wooden spoon ; pour in the strained Cockle liquor and a gill of cream, and stir the sauce upon the fire until it boils. Let it boil for ten minutes ; by that time it will be greatly reduced. Put the Cockles into it, add the juice of half a lemon, and season with pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.