Home Recipes Cook Books Food Categories Featured

Celery A La Versailles

(Vaughan’s Vegetable Cook Book)







Cleanse two or three heads of well-blanched celery and trim them nicely,

leaving on just as much of the stalk as is tender; parboil the vegetable

in well-salted water, then rinse in cold water and drain on a sieve.

Have about a pint of boiling white stock ready in a saucepan, lay in the

celery, with a large onion cut in quarters and a good seasoning of salt

and pepper, and cook very gently until the celery is quite tender, then

drain the vegetable carefully on a napkin so as to absorb the moisture,

and cut each head into quarters lengthwise. Fold the pieces into as neat

a shape as possible and make them even in size; mask them entirely over

with thick bechamel sauce and allow this latter to stiffen; then dip the

pieces in beaten egg, roll thickly in fine white bread crumbs, and fry

in boiling fat. When sufficiently browned, drain on blotting-paper, and

pile up high in the center of a hot dish covered with a napkin. Garnish

with sprigs of fried parsley and serve.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1454 times.

Home Made Cookies.ca