Seakale a la Creme
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 85. The excerpt below is the record exactly as published.
Seakale a la Creme. Wash and trim a basket of seakale and tie up in bundles, then place in slightly-salted boiling water, and allow to boil from 15 to 20 minutes, or until quite tender. Next drain the seakale well, remove the string, and range the seakale neatly on slices of toast placed in a vegetable dish. Pour over a Seakale. nicely prepared white sauce (Bechamel), enriched with a little double cream
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