Laverbread & crab souffles with cockle sauc
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Laverbread & crab souffles with cockle sauc
  Crab    Sauces    Souffles    Seafood  
Last updated 6/12/2012 1:21:44 AM. Recipe ID 54077. Report a problem with this recipe.
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      Title: Laverbread & crab souffles with cockle sauc
 Categories: Seafood, Sauces
      Yield: 8 Servings
MMMMM------------------------THE SOUFFLES-----------------------------
      1    Boiled crab; -OR-
      6 oz -Prepared Crabmeat
      6 oz Prepared laverbread
           -OR- nori or spinach
      2 oz Butter
      2 oz Flour
    3/4 pt Milk
      3    Eggs
    1/2 ts Grated nutmeg
           Salt & pepper

MMMMM------------------------COCKLE SAUCE-----------------------------
    1/4 pt White sauce from souffle mix
    1/4 pt Whipping cream
      4 oz Cockles or clams (shelled)
      2 oz Prepared laverbread **
  If the crab is whole, pull the body apart and pick out all the meat -
  discarding only the mouthpiece and the grey "dead man's fingers" that
  fringe the inside carapace. For extra flavour, make a stock with crab
  shell, flavoured with a piece of carrot and a quarter of onion, and
  boil down to a couple of well-flavoured tablespoons which can replace
  the equivalent milk in the basic white sauce given above.
  Prepare the white sauce; melt the butter in a small pan. Stir in the
  flour and fry gently until the mixture is still pale but sandy. Whisk
  in the milk slowly, beating till you have a thick sauce.  Simmer for
  5 minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the
  crabmeat and prepared laverbread into the sauce. Season with salt,
  pepper and nutmeg. Separate the eggs.  Beat the whites until quite
  stiff. By now the sauce will be cool enough to stir in the yolks.
  Fold in the whites, turning well to "tire" the mixture.  Taste and
  adjust the seasoning. Butter eight small souffle dishes and spoon in
  the mixture, leaving a finger's worth for expansion. Bake for 10-12
  minutes until puffed up and golden.
  Meanwhile make the cockle sauce.  Heat up the reserved white sauce
  with the cream.  Stir in the cockles and laverbread. Season with the
  salt and freshly milled pepper. Serve with the souffles as soon as
  they are ready.

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Recipe ID 54077 (Apr 03, 2005)

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