554. Chou-de-Mer a la Hollandaise (Sea-Kale with
HoUandaise Sauce). — Wash and pare and trim a basket
of sea-kale, put a tablespoonful of flour in a stewpan
(large enough to hold the kale), dilute with water,
place in it the sea-kale, add more water to cover, and
salt to taste. Boil till tender. Take up, drain well,
and dish up. Sauce over with Hollandaise sauce. No.
170, and serve.
555. Poireaux au Gratin (Leeks, Gratin Style). —
Wash and trim about 10 young leeks, boil in salted
water for five minutes, drain and finish cooking in
white stock, drain again, and range neatly on a well-
buttered gratin-dish. Season with a little pepper and
grated nutmeg, sauce over with well-reduced bechamel
sauce. No. 167, sprinkle over with grated Parmesan
and breadcrumi3S, place a few tiny bits of butter here
and there. Put the dish in a brisk oven for about ten
minutes to brown the top. Serve in the same dish
placed on another with folded napkin.
556. Epinards a la Bechamel. — Pick and wash
about three pounds of spinach, boil it in salted water,
rinse and cool in cold water ; press out the water, and
pass the spinach through a wire sieve, or chop it very
fine ; melt in a stewpan two ounces of butter, add one
ounce of flour, stir over the fire for a few minutes, add
the spinach, also one gill of fresh cream, and a small
ladleful of bechamel sauce ; season with pepper, salt,
and grated nutmeg, stir until thoroughly hot, stand
in the bain-marie. When wanted, dish up on a deep
round or oval dish, smooth the surface with a knife,
588 RECHERCHE COOKERY.
and garnish with fancy-cut croutons of fried bread or
fleurons.
557. Puree d'Oseilles.^Wash and pick about 1 lb.
of sorrel, boil till tender in salted water, strain well,
and rub through a fine sieve. Melt J oz. butter in a
stewpan, add a dessert-spoonful of flour, cook a little,
and add the sorrel; moisten with a gill of cream or
stock, season with pepper and salt, stir and cook until
it has the desired consistency. Sorrel puree makes a.
very nice garnish for fricandeau of veal, veal cutlets,
paupiettes, poached eggs, &c. If served with the latter,
the dish should be garnished with croutes of fried or
toasted bread.
558. Petits Souffles aux Epinards. — 2 lbs. spinach,^
4 eggs, 1 oz. butter, § gill cream, cayenne pepper and
salt, 10 paper souffle cases.
Wash and pick the spinach leaves, cook them until
tender in plenty of boiling water (salted); it usually
takes about twenty minutes. When done, drain, plunge
it into cold w^ater to cool, then press out all the
moisture, and rub through a fine sieve. Put the
butter in a ste"v\Tpan ; when hot, add the spinach puree,
season with a good pinch of cayenne and salt, if needed,
stir over the fire until hot, separate the yolks from the
wliites of eggs, work in three yolks, one at a time,
remove from the fire before it boils, whip up the cream,
and add to the mixture w^hen cool. Whisk the whites
of eggs to a stifi' froth, and stir in as lightly as possible.
Have ready the souffle cases, each fastened with a band
of buttered white paper, about an inch broad ; pour in
the souffle mixture, about three parts full, and bake in
a moderately heated oven for fifteen minutes. Remove
the bands, dish up, and serve as hot as possible.
Page 263
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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554. Chou-de-Mer a la Hollandaise (Sea-Kale with
HoUandaise Sauce). — Wash and pare and trim a basket
of sea-kale, put a tablespoonful of flour in a stewpan
(large enough to hold the kale), dilute with water,
place in it the sea-kale, add more water to cover, and
salt to taste. Boil till tender. Take up, drain well,
and dish up. Sauce over with Hollandaise sauce. No.
170, and serve.
555. Poireaux au Gratin (Leeks, Gratin Style). —
Wash and trim about 10 young leeks, boil in salted
water for five minutes, drain and finish cooking in
white stock, drain again, and range neatly on a well-
buttered gratin-dish. Season with a little pepper and
grated nutmeg, sauce over with well-reduced bechamel
sauce. No. 167, sprinkle over with grated Parmesan
and breadcrumi3S, place a few tiny bits of butter here
and there. Put the dish in a brisk oven for about ten
minutes to brown the top. Serve in the same dish
placed on another with folded napkin.
556. Epinards a la Bechamel. — Pick and wash
about three pounds of spinach, boil it in salted water,
rinse and cool in cold water ; press out the water, and
pass the spinach through a wire sieve, or chop it very
fine ; melt in a stewpan two ounces of butter, add one
ounce of flour, stir over the fire for a few minutes, add
the spinach, also one gill of fresh cream, and a small
ladleful of bechamel sauce ; season with pepper, salt,
and grated nutmeg, stir until thoroughly hot, stand
in the bain-marie. When wanted, dish up on a deep
round or oval dish, smooth the surface with a knife,
588 RECHERCHE COOKERY.
and garnish with fancy-cut croutons of fried bread or
fleurons.
557. Puree d'Oseilles.^Wash and pick about 1 lb.
of sorrel, boil till tender in salted water, strain well,
and rub through a fine sieve. Melt J oz. butter in a
stewpan, add a dessert-spoonful of flour, cook a little,
and add the sorrel; moisten with a gill of cream or
stock, season with pepper and salt, stir and cook until
it has the desired consistency. Sorrel puree makes a.
very nice garnish for fricandeau of veal, veal cutlets,
paupiettes, poached eggs, &c. If served with the latter,
the dish should be garnished with croutes of fried or
toasted bread.
558. Petits Souffles aux Epinards. — 2 lbs. spinach,^
4 eggs, 1 oz. butter, § gill cream, cayenne pepper and
salt, 10 paper souffle cases.
Wash and pick the spinach leaves, cook them until
tender in plenty of boiling water (salted); it usually
takes about twenty minutes. When done, drain, plunge
it into cold w^ater to cool, then press out all the
moisture, and rub through a fine sieve. Put the
butter in a ste"v\Tpan ; when hot, add the spinach puree,
season with a good pinch of cayenne and salt, if needed,
stir over the fire until hot, separate the yolks from the
wliites of eggs, work in three yolks, one at a time,
remove from the fire before it boils, whip up the cream,
and add to the mixture w^hen cool. Whisk the whites
of eggs to a stifi' froth, and stir in as lightly as possible.
Have ready the souffle cases, each fastened with a band
of buttered white paper, about an inch broad ; pour in
the souffle mixture, about three parts full, and bake in
a moderately heated oven for fifteen minutes. Remove
the bands, dish up, and serve as hot as possible.