Celeri a la Grecque
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 7. The excerpt below is the record exactly as published.
Celeri a la Grecque — Or celeriac cut in neat squares or with vegetable scoop, blanched, and marinated. Celeri bonne femme — Cut in thin strips julienne fashion, and highly seasoned with salt, fresh ground pepper, English mustard, tarragon vinegar, and. cream. Celerirave on salade — Celeriac cut in thin strips, highly seasoned. Clam americaine — Pickled and served in glass dishes. Coeur cle poireaux a la Basse — The white part cut about one inch and a half long, a cavity scooped one end, blanched, and macerated in oil, Hors B'CEuvres General. 7 aromatic vinegar
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