Ragoût of Celery

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

one or two fresh white sticks of celery ↝ Celery, raw [Vegetables and Vegetable Products]
three or four medium sized mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
two ounces of cooked tongue or lean ham ↝ Tongue [Liver and organ meats]
the strained liquor in which the celery was braised
bunches of crisply fried small dice-shaped croûtons
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Cleanse, blanch, and braise one or two fresh white sticks of celery as in the recipe for braised celery.
When the celery is cooked, take it up and cut it in neat square pieces.
Dish these up on a hot dish in a circle like cutlets.
Clean three or four medium sized mushrooms and cook them in a little butter for about ten minutes in the oven or on the stove.
Cut the mushrooms into shreds and add them to two ounces of cooked tongue or lean ham, likewise cut up.
Mix all with the strained liquor in which the celery was braised.
Make this mixture quite hot, and, having removed the fat, pour all over the celery.
Garnish the dish with bunches of crisply fried small dice-shaped croûtons.
Serve hot.

Original Text

Ragoût of Celery.
(Céleri en Ragoût.)

Cleanse, blanch, and braise one or two fresh white sticks of celery as in the recipe for braised celery; when it is cooked take it up and cut it in neat square pieces, dish these up on a hot dish in a circle like cutlets; clean three or four medium sized mushrooms and cook them in a little butter for about ten minutes in the oven or on the stove, then cut them up in shreds and add them to two ounces of cooked tongue or lean ham, likewise cut up and mix all with the strained liquor in which the celery was braised; make this quite hot, and, having removed the fat, pour all over the celery, garnish the dish with bunches of crisply fried small dice-shaped croûtons, and serve hot.

Notes

—