SEA-KALE (chou-de-mer) should be treated precisely as laid down for celery. It well deserves our best attention, being most delicately flavoured. To the sauces recommended for celery milanaise may be added, for it harmonises well with this vegetable. Sea-kale, as advised for asparagus, may be served cold with plain cream as its sauce. Both should be really cold, and a few drops of tarragon vinegar may be sprinkled over the sea-kale before the addition of the cream.