THE SOUFFLES
1 boiled crab, -or- prepared crabmeat
6 oz prepared laverbread or- nori or spi, nach
2 oz butter
2 oz flour
3/4 pt milk
3 eggs
1/2 tsp grated nutmeg
1 salt & pepper
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 **
Directions
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.
Source: Elisabeth Luard in "Country Living" (British), April 1989.
Typed for you by Karen Mintzias
Servings: 8 servings
Laverbread & Crab Souffles With Cockle Sauc Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Casserole; Crab; Egg
The History of Recipes
We are able to read the history of meal recipes far back into the far past, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, mostly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe found, according to experts in ancient history are some tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Closer to modern times, there were some books published in the 1300s ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of meals eaten by the rich people of the time. During the succeeding few centuries, the rich and powerful families of Europe strove to serve the most extravagent banquests, and as a result chefs and their recipe collections could command a high salary. Even so, it was during the 19th century that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookery publications are greatly in demand as a result of increased literacy, leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Laverbread & Crab Souffles With Cockle Sauc recipe.
