Molluscs are cooked and unmold.
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| Ingredients to make cream of beroberes and clams to the tarragon: |
| 350 grams of beroberes 350 grams of clams 2 leeks 100 ccs of liquid cream 200 grams of cauliflor 5 grams of rising 50 grams of butter |
Ingredients to make cream of beroberes and clams to the tarragon:
2. Water reserves.
3. The leeks and the cauliflower in butter are sauté and the cooking water is added, once the vegetables are cooked through the blender and the Chinese then the liquid cream and the mollusks are then added.
4. Salpimiento to taste.
5. It is heated while stirring and the tarragon is added.
6. It is very hot.
