Celeriac Fried with Oysters

Ingredients

• 2 celeriac
• 6 or 8 large sauce oysters
• 1 small French dinner roll
• 2 egg yolks
• 1 teaspoonful anchovy essence
• 1 teaspoonful chopped parsley
• frying batter
• clarified butter and oil for frying
• fried parsley for garnish
• seasoning

Method

1. 1

   Wash and peel the celeriac, then cut into slices about 1 in. thick.

2. 2

   Blanch them in salted water, and cook in white stock or seasoned water till nearly tender.

3. 3

   When done drain them on a cloth and let get cold.

4. 4

   Beard the oysters and chop them finely, put them into a basin with the oyster liquor.

5. 5

   Soak the crumby part of the French roll in a little milk; when soft, squeeze out the moisture and, mix with the oysters, adding also the eggs, anchovy, and chopped parsley; season to taste, and mix well.

6. 6

   Spread the mixture between each two layers of celeriac, and sandwich them together.

7. 7

   Dip each into a light frying batter, and fry in deep oil and clarified butter till of a nice golden brown.

8. 8

   Take up, drain well, and dish up; garnish with fried parsley, and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 41. The excerpt below is the record exactly as published.

Celeriac fried with Oysters. 2 celeriac, 6 or 8 large sauce oysters, i small French dinner roll, 2 egg yolks, 1 teaspoonful anchovy essence, 1 teaspoonful chopped parsley, frying batter and clarified butter and oil for frying, fried parsley for garnish, seasoning

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