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Seakale with Butter Sauce
Chou de Mer. Sauce Beurre
Preparation info
- Difficulty
Easy
Appears in
Published 1888
Method
Take some nice fresh seakale, trim off the root and rinse well from grit, arrange the pieces evenly together and then tie up in a bundle, and leave it in clean cold water till ready to cook; then put the seakale into a good sized stew-pan with plenty of boiling water seaso
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