1191. SEAKALE, A LA SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Tie the seakale up in small bundles.
  2. Put the seakale in boiling water with a little salt.
  3. Boil for about twenty minutes until tender.
  4. Drain the seakale.
  5. Dish the seakale up on a piece of toast.
  6. Send some butter sauce (No. 71) separately in a boat.
Note
  1. Seakale may also be served with Espagnole or Béchamel sauce.
  2. If serving with Espagnole or Béchamel sauce, place the seakale in the dish and pour the sauce over it.
  3. If using Espagnole sauce, first work in a pat of butter and a little lemon-juice with it.
Original Text
1191. SEAKALE, A LA SAUCE. Tie the seakale up in small bundles, and put it in boiling water with a little salt; about twenty minutes will suffice to boil it tender: drain and dish it up on a piece of toast, and send some butter sauce (No. 71) separately in a boat. Note.—Seakale may also be served with Espagnole or Béchamel sauce, in which case it must be placed in the dish, and the Béchamel or Espagnole sauce poured over it: if the latter, a pat of butter and a little lemon- juice should be first worked in with it.
Notes
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