Chou-de-Mer d la Hollandaise
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 385. The excerpt below is the record exactly as published.
Chou-de-Mer d la Hollandaise ( Seakale with Hollandaise Sauce). — Wash, pare and trim a basket of seakale, put a tablespoonful of flour in a stewpan (large enough to hold the kale), dilute with water, place in it the seakale, add more water to cover, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.