Palourdes Farcies

• palourdes, 24
• a shallot, finely chopped
• finely chopped parsley, ½ tbs

The sauce for ‘stuffing’ the palourdes is made as follows. Melt sufficient butter in a pan and cook the shallot and parsley in it gently, until the shallot starts to turn yellow. Add the cream, bring to the boil and continue to cook for a minute or so before adding the grated cheese (Gruyère if possible) and bread-crumbs. The sauce, which will now be quite thick, has still to be lightly seasone