Wash the jelly ears well and dry on kitchen towel or paper. Simmer in the butter with the garlic, thyme, parsley and seasoning. When tender, after cooking for approximately 20–30 minutes, spoon onto slices of bread with crusts removed (the much despised white sliced bread really works best, but any will do), roll each into a little sausage and secure with a toothpick. Put on dish and brown in the oven or under the grill, first dotting with butter.
A most successful recipe from Elizabeth Smart of Bungay.
© 1986 All rights reserved. Published by Macmillan.