Celery. “Céleri au Jus.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

celery ↝ Celery, raw [Vegetables and Vegetable Products]
stock
half-glaze, see Sauces for Meat
milk ↝ Milk, NFS [Milk, reduced fat]
chicken ↝ Chicken, ground, raw [Poultry Products]
veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
rabbit ↝ Rabbit [Lamb, goat, game]

Instructions (3)

The celery must first be blanched, then braised in stock, divided and trimmed.
Serve it with a sauce of half-glaze, see Sauces for Meat.
Mrs. Jamieson cuts up the celery in 11/4 or 2 ins. lengths and stews it in milk or else braises it in stock for centre of “cutlets” of chicken, veal, or rabbit.

Original Text

Celery. “Céleri au Jus.” (Cataldi.)
The celery must first be blanched, then braised in stock, divided and trimmed. Serve it with a sauce of half-glaze, see Sauces for Meat.
Mrs. Jamieson cuts up the celery in 1¼ or 2 ins. lengths and stews it in milk or else braises it in stock for centre of “cutlets” of chicken, veal, or rabbit.

Notes

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