4080 Chou Marin

Seakale

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Seakale is one of the finest and best of English vegetables. It should be trimmed very carefully, tied into bundles of 4–6 pieces and plain boiled in salted water.

All of the recipes for cardoons and all of the sauces served with asparagus are suitable for seakale.