Caviar in Celery a la Octavius

Ingredients

• even tender celery knobs
• a tablespoon of lemon juice
• a small pinch of salt
• a piece of butter
• sprinkle with pepper
• fill with caviar
• garnish with parsley

Method

1. 1

   Peel and cut celery knobs to stand evenly, scoop out for caviar.

2. 2

   Cook in water with lemon juice and salt until tender.

3. 3

   Place in a pan with butter and pepper, braise in the oven for 10 minutes.

4. 4

   Glaze with tomato glaze, fill with caviar, and decorate with stirred butter.

5. 5

   Serve on buttered bread cut with a biscuit cutter, garnished with parsley.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 7. The excerpt below is the record exactly as published.

Caviar in Celery a la Octavius Caviar en Celeri a V Octavius For Six Persons Select even tender celery knobs, peel them and cut them so they all stand evenly and scoop them out leaving room for the caviar. Stand them in a saucepan with sufficient water to cover them, a tablespoon of lemon juice, and a small pinch of salt and let them cook until they are tender, then put them on a pan, put a piece of butter in each, sprinkle with pepper and put in the oven with some of the stock and braise them for about ten minutes, bast¬ ing them. Take them out, put them on a broiler and glaze with the tomato glaze. Fill with caviar; decorate round them in circle through a fine paper tube with stirred butter. Put them in the center of the slices of bread that have been cut out with a round biscuit cutter and spread with butter and caviar. Also decorate all around the sandwich with stirred butter and arrange them on a platter in the form of a ring. Garnish with parsley

Cook this with the app: pantry check, scaling, and the assistant.