Gastronomixs

Velouté sauce for cockles

Velouté sauce for cocklesEnlarge

Ingredients

1500

g

cockles

3

 

cloves of garlic

60

g

onion, finely chopped

250

ml

white wine

100

ml

whipping cream

2

 

egg yolks

40

ml

oil

1

 

bay leaf

 

 

white peppercorns

 

 

flat-leaf parsley

 

 

salt and pepper

Preparation method

Serving suggestions

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