Chapter XVIII · Vegetables and Farinaceous Products · No. 2120
2120—Sea Kale (Chou Marin)
This is one of the best and most delicate of English vegetables.
It is trimmed with great care, washed, and then tied into bunches of from five to six plants, and these are plainly cooked in salted water.
All cardoon recipes, and sauces given for asparagus, may be applied to sea kale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2120, p. 643. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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