Yield: 1 servings
Collect baskets of laver (a seaweed), avoiding sandy pieces. Break up large pieces, wash thoroughly in cold water and cook steadily for about 4 hours in large pan of boiling water. Check every 30 minutes so it does not boil dry.
Done when sheets of laver have broken up into tiny pieces, forming smooth puree. Drain excess liquid and refrigerate (will keep fresh about a week). Best served warm on fried bread garnished with bacon.
~from European Heritage, the journal of the Council of Europe's cultural heritage committee -from Inland Valley Daily Bulletin November 24, 1994
typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 12-02-94