Scolloped Cockles is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of cockle meat cooked in its own liquor where the liquor is thickened to a sauce which is combined with the shellfish meat, placed in scollop shells, coated in fried breadcrumbs and grilled before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Scolloped Cockles.
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This is a classic recipe for a Victorian version of Scolloped Cockles that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 287.—SCOLLOPED COCKLES.
These are to be prepared with all care as to cleanliness, as they contain much grit, &c. : and in all respects proceed as recommended for dressing collops; and when the preparation is ready, as their own shells are too small, use scollop-shells, or pieces of dry toast, in their stead.
Modern Redaction
Ingredients:
36 cockles
cayenne pepper, to taste
1 tbsp butter
1 tbsp plain flour
freshly-grated nutmeg, to taste
cayenne pepper, to taste
2 tsp anchovy essence
2 tbsp lemon juice
2 tbsp cream
24 tbsp fried breadcrumbs
Method:
Wash and open the cockles. Strain any liquor into a pan (use a fine-meshed sieve) then place the meat into a pan of salted water and handle then frequently, changing the eater several times.
Combine the cockle flesh in a pan with the liquor, bring to a simmer, cover and cook for 5 minutes. Drain and set aside on a plate.
Take the liquor and combine with the butter before whisking in the flour. Now add the nutmeg, cayenne pepper, anchovy essence, lemon juice and cream. Bring to a boil and cook for about 8 minutes, or until reduced.
Arrange the cockles flesh either in scallop shells (or on pieces of toast) then pour over the sauce and scatter the breadcrumbs on top. Place under a grill for a few minutes to brown then serve.
