Chou Palmiste en Sauce Blanche

• 2 14 oz. tins palm hearts
• 1½ oz. sweet butter

Heat the palm hearts in their own liquid. Drain thoroughly and chop coarsely. Place in a buttered oven-proof dish.

Meanwhile melt the butter in a small saucepan, stir in the flour and cook over low heat, stirring constantly for about a minute. Heat the milk and cream together and pour on to the butter-flour mixture, stirring constantly until smooth. Season to taste with salt and pepper