Chapter XI · Hors-d’Œuvres · No. 329
329—Celeriac
Quarter, peel, and cut the vegetable in julienne fashion. Prepare the seasoning with mustard, salt, pepper, and vinegar; add the julienne of Celeriac and mix thoroughly. When the roots are quite soft, a seasoning consisting of mustard-and-cream sauce is preferable.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 329, p. 148. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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