52 EDIBLE BRITISH MOLLUSCA. 



passengers from England to France, and as coasting 

 vessels.* 



To make Cockle Soup. — Boil your cockles, pick them 

 out of the shells, then wash them and put them into a 

 saucepan; take two or three pounds of fresh fish, and 

 a cullis, as for crayfish soup, and strain it through a 

 sieve, to the thickness of a cream : put a little of it to 

 your cockles ; cut off the top of a French roll, take out 

 the crumb, and fry it in a little butter, place it in the 

 middle of a soup-dish, your bread being soaked with 

 some of your cullis ; garnish with a rim of paste, lay 

 the cockle-shells round the outside; thicken up the 

 cockles with the yolk of an egg as you do a fricassee, 

 and put one or two into each shell round the soup ; 

 also fill up the loaf in the middle ; the cullis being 

 boiling hot, squeeze into it, and on the cockles, a little 

 lemon, and serve it up.f 



Francatelli's Cockle Soup. — Scald, drain, beard, and 

 wash carefully, four dozen of cockles, reserving their 

 liquor in a pan. Put four ounces of butter into a stew- 

 pan to barely dissolve over the fire ; mix in four ounces 

 of flour, moisten with a pint and a half of good white 

 stock or milk ; season with nutmeg, a pinch of cayenne, 

 and a teaspoonful of anchovy; add half a pint of 

 cream ; stir over the fire for a quarter of an hour's 

 gentle boiling, and then, having cut the cockles in 

 halves, pour the hot soup over them in the tureen. J 



Cockle Sauce. — Clean cockles thoroughly from all 

 particles of sand, put them into a saucepan with the 



* ' Hist, ot the Royal Navy,' by Sir N. H. Nholns, vol. i., note, i>. 128. 

 f ' Cooks' and Confectioners' Dictionary,' by Johu iSott. 

 1 ' Cook's Guide.' 



