---------- Recipe via Meal-Master (tm) v8.02
  
       Title: COCKLECAKES WITH LAVERBREAD
  Categories: Breads, Seafood
       Yield: 4 servings
  
       8 oz Flour
       1    Egg
       1 tb Vegetable oil
       8 oz Cockles or clams (shelled)
       2 tb (heaped) chopped parsley
            Oil for frying
       8 oz Prepared laverbread; -OR-
     1/2 oz -Dried nori, reconstituted
     1/2    Lemon (juice only)
  
   Sieve the flour.  Separate the egg.  Work the yolk and oil into the flour
   and beat in the water gradually until you have a thick batter.  Whisk and
   leave aside for 30 minutes.  Whisk the egg-white until stiff and stir into
   the batter.  Add thc cockles, then salt, parsley and herbs as necessary.
   Heat two fingers of oil in a heavy pan.  Deep-fry the batter in spoonfuls
   until the cakes are golden and crisp.  Heat up the laverbread with the
   lemon juice.  Serve piping hot, with wedges of lemon.
   
   Source: Elisabeth Luard in “Country Living” (British), April 1989. Typed
   for you by Karen Mintzias
  
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