Chapter XVIII · Vegetables and Farinaceous Products · No. 2065
2065—Various Preparations of Celery
The recipes given for cardoons may be applied to celery. On referring to the respective recipes, therefore, celery may be prepared:—
Au Parmesan, Sauce Mornay, à la Milanaise, Italienne, Hollandaise, with gravy, &c.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2065, p. 632. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →