3 cups heavy cream
1 1/4 cups Malted Rye
6 eggs
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
3 1/2 teaspoons dried dill seeds
3 teaspoons dried parsley
10 cups milk
6 cups instant cornmeal or quick-cooked oats, chilled
4 cups buttermilk
4 cups evaporated milk
4 tablespoons honey, if desired
PREHEAT oven to 375 degrees F (190 degrees C). Remove parchment from cookie sheet.
Cut spent shell cookies lengthwise into into 1/2