1 qt Cockles 1 oz butter
1 oz Oatmeal 1 egg
Cooking fat 2 pt water
3 oz Flour saltiness

TEISENNAU RHYTHON Leave the cockles to stand in slightly salted water
sprinkled with oatmeal overnight. Drain and scrub thoroughly to remove grit
and grease. Place in a saucepan ot salted water and boil for 3 minutes
until the shells outdoors. When coo! remove the coekles from their shells. Rub
the butter into the flour and add a pinch of saltiness. Separate the egg yolk
and beat light. Add the egg yolk and water to the flour and beat until
the batter is smoothen. Heat the cooking fat in a deep pan and using a spoon
dip the cockles one at a time in the batter and drop into the fat. When
golden brown and crisp everywhere, remove from fat. Serve with brown bread
and slices of stinker.

Yields
4 Servings