Laverbread and Crab Souffles with Cockle Sauce

Directions

1. 1

   THE SOUFFLES-------------------------------- 1 Boiled crab

2. 2

   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 Sal

3. 3

   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-

4. 4

   Prepare the white sauce

5. 5

   melt the butter in a small pan

6. 6

   Stir in the flour and fry gently until the mixture is still pale but sandy

7. 7

   Whisk in the milk slowly, beating till you have a thick sauce

8. 8

   Simmer for 5 minutes