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Classic
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page 135
366. EPINARDS AUX CROUTONS.
SPINAGE WITH TOAST.
PROPORTIONS AND PREPARATION.--As for No. 365, but place on the spinage some
toast fried in butter.
367. EPINARDS AUX OEUFS POCHES.
SPINAGE WITH POACHED EGGS.
PROPORTIONS AND PREPARATION.--As for No. 365, but place on the spinage 6 eggs
poached as indicated, No. 9 Note.
CELERY.
368. CELERIS AU JUS.
CELERY WITH GRAVY.
PROPORTIONS.--For five persons:
Celery.............8 small stalks.
Butter.............2 tablespoonsful.
Stock..............Enough to cover.
Corn starch........1 tablespoonful.
Salt...............A little
Time--1 1/4 hours
PREPARATIONS.--1st. Take the lower part of the celery stock (the upper part will
be used in celery with cream No. 369.) 2d. Clean the celery, cut it in pieces
about 5 inches long, wipe them carefully, place them in a sauce pan, cover with
stock add a little salt and cook slowly for 1 hour. 3d. Drip the celery, place
it in a hollow dish which you keep in a warm place and boil down the stock in
which it has been cooked on a bright fire. 4th. When ready to serve add
1tablespoonful corn starch mixed with some cold stock and 2 tablespoonsful
butter and pour the whole on the celery.
369. CELERIS A LA CREME.
CELERY WITH CREAM.
PROPORTIONS.--For five persons:
Celery...........8 stalks.
Butter...........2 tablespoonsful.
Milk.............1 glassful.
Corn starch......2 tablespoonsful.
Time.--20 minutes.
PREPARATION.--1st. Take the upper half of the celery instead of the lower part
as in No. 368. Wash and cut in pieces 1 1/2 inches long. 2d. Cook in boiling
water until tender (about 1/4 hour) and drip. 3d. Pour the celery in a sauce pan
with 2 tablespoonsful butter, add 1 glassful cold milk or cream in which you
have mixed 2 tablespoonsful corn starch. Boil a little while and serve in a
hollow dish as a side dish.
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