Name: Buttered Prawns with Bretonne Sauce
Yield: Serves 4 as a starter, 2 as a main course
Ingredients: flat parsley or fresh fennel; ½ teasp. French mustard (we use Maille mustard with green herbs); 1 tablesp. mixed finely chopped chives, fennel, parsley and thyme; 1 oz (30 g/¼ stick) butter; 2 tablesp. salt; 4 pints (2.3 L/10 cups) water; 1 egg yolk (preferably free-range); 3 ozs (85 g/¾ stick) butter; 2 lbs (900 g) whole prawns (yields 6 ozs (170 g) prawn tails approx.)