Seakale fried. Cream Sauce.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For the seakale

Seakale
chopped eschalot
chopped parsley ↝ Parsley, raw [Not included in a food category]
a little mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
freshly made white bread crumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
clean boiling fat

For garnish

fried parsley ↝ Parsley, raw [Not included in a food category]

To serve with

cream sauce ↝ Cream sauce, for use with vegetables [Not included in a food category]

Instructions (7)

Prepare seakale as in the foregoing recipe, and when cooked drain it well and season it with chopped eschalot, chopped parsley, a little mignonette pepper, and a little lemon juice.
Let it lie in this seasoning for about one hour before frying.
Split the sticks into two or three pieces, sprinkle each over with a little fine flour and dip into a whole beaten up egg and into freshly made white bread crumbs.
Roll them with the hand carefully so as to make the crumbs appear smooth.
Put them in a frying basket or frying rack and place it in a pan containing some clean boiling fat, and let it fry for eight to ten minutes till a pretty golden colour.
Take up and dish on a dish-paper.
Garnish the centre with fried parsley and serve very hot with cream sauce in a boat, or it may, if liked, be poured round the dish, when the paper would be dispensed with.

Original Text

Seakale fried. Cream Sauce.
(Chou de Mer frit. Sauce Crème.)

Prepare seakale as in the foregoing recipe, and when cooked drain it well and season it with chopped eschalot, chopped parsley, a little mignonette pepper, and a little lemon juice; let it lie in this seasoning for about one hour before frying, then split the sticks into two or three pieces, sprinkle each over with a little fine flour and dip into a whole beaten up egg and into freshly made white bread crumbs, roll them with the hand carefully so as to make the crumbs appear smooth, then put them in a frying basket or frying rack and place it in a pan containing some clean boiling fat, and let it fry for eight to ten minutes till a pretty golden colour; take up and dish on a dish-paper, garnish the centre with fried parsley and serve very hot with cream sauce in a boat, or it may, if liked, be poured round the dish, when the paper would be dispensed with.

Notes

—