Sea-kale with Cheese

Ingredients

• sea-kale
• an ounce of butter
• a dessert-spoonful of flour
• half a tumblerful of the water in which the sea-kale was cooked
• two or three tablespoonfuls of grated Parmesan cheese
• the yolk of an egg

Method

1. 1

   Wash and brush the sea-kale, cut out black parts, and tie into bundles.

2. 2

   Cook in boiling salted water for about twenty minutes, drain, and keep hot.

3. 3

   Mix butter and flour on the fire, moisten with cooking water, bring to a boil, then mix in cheese and egg yolk.

4. 4

   Arrange sea-kale on a dish, pour sauce over, and serve immediately.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 41. The excerpt below is the record exactly as published.

Sea-kale with Cheese). — Carefully wash and brush the sea-kale to remove any sand and grit, cut out any black parts from the roots, and tie up the shoots into small bundles. Cook them in boiling salted water for about twenty minutes, drain and keep hot. Have ready mixed on the fire an ounce of butter and a dessert- spoonful of flour, moisten with half a tumblerful of the water in which the sea-kale was cooked, bring to the boil and then mix in two or three tablespoonfuls of grated Parmesan cheese, and add, off the fire, the yolk of an egg

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