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Classic
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page 77
cheese and two of crumbs of bread, and cover the upper layer with this sauce.
Put the vase in the oven and when the egg is coagulated, serve hot.
103
DRESSING OF CELERY
(Sedano per contorno)
The following are three ways to prepare celery to be served as seasoning or
seasoning for meat dishes. For the first two make the pieces about four inches
long, and two inches for the third. The stalk must be skinned, cut crosswise and
left attached to the rib of the celery. Boil it in water moderately salted not
over five minutes and remove dry.
1. Put the celery to brown in butter, then complete the cooking with brown stock
(No. 13) and sprinkle with grated cheese when serving.
2. Put in saucepan a piece of butter and a hash made with ham and a middle sized
onion, chopped fine. Add two cloves and make it boil. When the onion is browned
add soup stock or hot water with bouillon cubes and complete the cooking. Then
rub everything through a sieve and put the gravy in a plate with the celery,
seasoning with pepper only, as the salt is already in the ham and serve with the
gravy.
3. Dip the celery in flour and in the paste for frying (No. 58) and fry in fat
or oil. Or else
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