Chapter XI · Hors-d’Œuvres · No. 327
327—Celery “A la Bonne-femme”
Take equal quantities of very tender celery sticks and peeled, quartered and cored russet apples. Finely mince the celery and apples, season with a mustard-and-cream sauce, and place on a hors-d’œuvre dish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 327, p. 148. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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