Chou-de-Mer glace d la Creme
From The new century cookery book, 1901
Serves 2
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 384. The excerpt below is the record exactly as published.
Chou-de-Mer glace d la Creme (Bed Seakale with Cream Sauce). — Cook the seakale in the usual way, as described in the foregoing recipe. When cold place it in a tin and bury it in the ice for about two hours. Prepare the cream sauce as directed in the above recipe, and keep it in the ice till wanted. Dish up the seakale on a cold dish, mix the cold sauce with a tablespoonful of stiff mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.