Buttered Prawns with Bretonne Sauce from Darina Allen's Simply Delicious Suppers by Darina Allen
Bring the water to the boil and add the salt. De-vein the prawns. Toss them into the boiling water and as soon as the water returns to the boil, test a prawn and then remove immediately. Very large...
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Ingredients
- 1 tablespoon mixed finely chopped chives, fennel, parsley and thyme
- 2 tablespoons salt
- flat-leaf parsley or fresh fennel
- 85 g butter
- 2.3 litres water
- 900 g whole prawns (yields 170 g prawn tails approx.)
- 30 g butter
- ½ teaspoon French mustard (we use Maille mustard with green herbs)
- 1 egg yolk, preferably free-range
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