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 parsley.
This recipe comes from Yvonne Cocking and is superb. If you find more ink caps then you can eat, just fry them in butter and freeze when cooled.
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