Chapter XI · Hors-d’Œuvres · No. 328
328—Celery à la Grecque
Select a few hearts of celery, very equal; trim, wash, and parboil them in acidulated water, as directed under “artichokes à la Grecque.” Prepare the cooking-liquor from the same ingredients, using the same quantities thereof, and cook similarly.
Serve very cold on a crystal hors-d’œuvre dish with a portion of the cooking-liquor.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 328, p. 148. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →