Hebridean Scotch Broth
INGREDIENTS:
Tart pastry 4 Spring onions
3 oz Grated cheese* 4 tb (heaped) chopped parsley
2 oz Fresh leaf spinach 5 Eggs (less 1 white)
2 oz Greens **see note 1/2 pt Milk
1 lg Leek 1/2 pt Single cream
Tart pastry 4 Spring onions
3 oz Grated cheese* 4 tb (heaped) chopped parsley
2 oz Fresh leaf spinach 5 Eggs (less 1 white)
2 oz Greens **see note 1/2 pt Milk
1 lg Leek 1/2 pt Single cream
*Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be sorrel, dandelion, nettle tops and/or watercress.
Make the tart as in the Lobster Tart recipe, replacing the lobster with the greens, washed and shredded, but not cooked. Stir in the cheese before cooking.
Make the tart as in the Lobster Tart recipe, replacing the lobster with the greens, washed and shredded, but not cooked. Stir in the cheese before cooking.