Choux-de-Mer d la Florentine

Ingredients

• Trim and wash a basket of seakale
• cook it in plenty of salted water
• the juice of one lemon
• a slice of toasted bread
• well reduced bechamel sauce
• some grated cheese
• white pepper
• a pinch or two of paprika and cayenne
• a few drops of melted butter
• a few bread-crumbs

Method

1. 1

   Cook seakale in salted water with lemon juice, drain, and arrange on toasted bread.

2. 2

   Sauce with bechamel, sprinkle with cheese, season, and pour melted butter.

3. 3

   Dredge with bread-crumbs and brown in a hot oven.

4. 4

   Serve at once.

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.

Choux-de-Mer d la Florentine ( Seakale , Florentine Style). — Trim and wash a basket of seakale ; cook it in plenty of salted water and the juice of one lemon. When done take up and drain on a sieve. Put a slice of toasted bread on a dish, arrange the cooked seakale nicely upon this. Sauce over carefully with a layer of well reduced bechamel sauce ; sprinkle over some grated cheese (equal quantities of Parmesan and Gruyere). Season with white pepper and a pinch or two of paprika and cayenne. Pour over a few drops of melted butter and dredge lightly with a few bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.