Seakale fried. Cream Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Prepare some seakale as in the recipe, and when cooked drain it well and season it with chopped eschalot, chopped parsley, a little mignonette pepper, and a little lemon juice; let it lie in this s...
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Ingredients
- fine flour
- lemon juice
- mignonette pepper
- parsley
- eschalot
- egg
- white breadcrumbs
- crumbs
- cream sauce
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