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Classic
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page 117
168
FRIED CELERY
(Sedani fritti)
This is a convenient way to prepare left-over celery that is still too good to
be thrown away.
Clean the left-over celery removing as best you can the sauce in which they were
served, dip in frying paste (flour and egg) fry and serve with lemon.
169
PUREE OF CELERY
(Macco di sedani)
Take some big roots of celery, prepare as usual and wash in running water. Boil
in salted water, crush and rub through a sieve. Put in a saucepan this purèe,
with a piece of butter, salt, flour and a little cream or milk. The milk may be
substituted with good soup stock or brown stock. Just before serving add a
little powdered sugar.
170
STEW
(Stufato)
The Italian stufato is somewhat different from the stewed meat that is known
under the name of "Irish stew". It corresponds to the French daube and is
prepared in Italy in many different ways.
An excellent stufato can be made in the following way: Chop fine two bunches of
parsley,
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