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Four
Easy
Published 1986
Clean the ink caps, discarding the stems, then fry them for 4–5 minutes in butter, remove from the heat and liquidize in an electric blender or pass through a sieve. Return them to the pan and add the chicken stock (homemade is best but a stock cube will do). Simmer for 15 minutes, flavour with pepper and salt and serve. To each serving add a spoon of cream and a good sprinkling of fresh parsle