Ormers are large molluscs rather like an elongated limpet. Once the staple fare of the common people, they are now a highly-prized delicacy, especially in the Channel Islands.
First clean the ormers by removing them from their shells. Discard the entrails and the ‘eyes’. Scrub well until all the black is removed. Beat the ormers to tenderise them, wash them again, dry and prick with a fork. Fry them in the butter on both sides until golden brown. Place in a flameproof casserole. Add the onions and carrots. Blend the flour with the water remaining butter in the pan, add approximately
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