1151. BRAIZED CELERY, WITH ESPAGNOLE SAUCE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
celery
braizing liquid
garnish
sauce
Instructions (6)
  1. Clean twelve heads of celery, cut them about six inches in length, and trim the roots neatly.
  2. Parboil them in water for ten minutes, and then immerse them in second-course dishes.
  3. Drain them on a sieve, and afterwards place them in a stewpan with some blanc (No. 235), and braize them gently over a slow fire for about an hour.
  4. When done, drain them upon a napkin trim and dish them up in the following order: First place five hearts of celery the same way in the dish, then four, two, and one, respectively.
  5. Garnish round with some small circular croûstades of fried bread, about an inch in diameter, and filled with beef marrow, previously boiled for three minutes in water with a little salt, and afterwards tossed in a stewpan with a little liquid glaze, lemon-juice, pepper and salt.
  6. Pour some bright Espagnole sauce (incorporated with a pat of butter and a little lemon-juice) over the celery, and serve.
Original Text
1151. BRAIZED CELERY, WITH ESPAGNOLE SAUCE. CLEAN twelve heads of celery, cut them about six inches in length, and trim the roots neatly; parboil them in water for ten minutes, and then immerse them in second-course dishes; drain them on a sieve, and afterwards place them in a stewpan with some blanc (No. 235), and braize them gently over a slow fire for about an hour; when done, drain them upon a napkin trim and dish them up in the following order: First place five hearts of celery the same way in the dish, then four, two, and one, respectively; garnish round with some small circular croûstades of fried bread, about an inch in diameter, and filled with beef marrow, previously boiled for three minutes in water with a little salt, and afterwards tossed in a stewpan with a little liquid glaze, lemon-juice, pepper and salt; pour some bright Espagnole sauce (incorporated with a pat of butter and a little lemon-juice) over the celery, and serve.
Notes
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