Chapter XVIII · Vegetables and Farinaceous Products · No. 2064
Built upon: No. 275Braised Vegetables
2064—Celery (Céleri)
Celery for braising should be non-fibrous, white, and very tender. Cut the sticks till they measure only eight inches from their roots; remove the green leaves all round; trim the root; wash with great care, parboil for one-quarter hour, and cool.
This done, braise them after recipe No. 275, Braised Vegetables. When they are cooked, cut each stick into three pieces, and double up each section before dishing and serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2064, p. 632. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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