Chapter XVII · Roasts and Salads · No. 1987
1987—Celery Salad
For salads, only the fibreless, white celery is used—commonly known as English celery. Cut it into pieces, and cisel these into very thin strips without altogether separating the latter at their base. Place in cold water for a few hours, that the strips may curl; drain and season with a mustard sauce with cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1987, p. 617. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →