1152. CELERY, A LA VILLEROI

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for braizing
for masking
for coating
for frying
for serving
Instructions (14)
  1. Braise eight heads of celery in the manner described in the previous article.
  2. When done, drain the celery on a napkin to absorb all the moisture.
  3. Split each head into halves.
  4. Mask the celery halves with some reduced Allemande sauce (No. 7).
  5. Place the masked celery halves upon an earthen dish to become cold.
  6. Roll the cold celery in bread-crumbs.
  7. Dip the bread-crumbed celery in beaten eggs.
  8. Bread-crumb the celery over again.
  9. Just before sending to table, place the pieces of celery carefully upon the wire lining of a frying-pan.
  10. Immerse the celery in plenty of clean hog's-lard heated for the purpose.
  11. Fry the celery until it is of a bright-yellow colour.
  12. Drain the fried celery upon a cloth.
  13. Dish the celery on a napkin with some fried parsley.
  14. Serve.
Original Text
1152. CELERY, A LA VILLEROI. BRAIZE eight heads of celery in the manner described in the previous article; and when done, drain it upon a napkin to absorb all the moisture; split each head into halves, mask them with some reduced Allemande sauce (No. 7), and place them upon an earthen dish to become cold. They must then be rolled in bread-crumbs, afterwards dipped in beaten eggs, and bread-crumbed over again. Just before sending to table, place the pieces of celery carefully upon the wire lining of a frying-pan, immerse them in plenty of clean hog's-lard heated for the purpose, and fry them of a bright-yellow colour; drain them upon a cloth, dish them up on a napkin with some fried parsley, and serve.
Notes
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