Celery a l'Italienne

Ingredients

• 2 heads celery
• 1 oz. butter
• 3 ozs. grated cheese
• Milk
• Thick brown sauce
• 1 oz. breadcrumbs

Method

1. 1

   Wash and clean the celery, cut into lengths; stew in milk or water until soft; place a layer in a buttered pie-dish, add thick brown sauce and grated cheese; continue layering until full, keeping cheese for the top; add butter and breadcrumbs; bake until brown and serve hot.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 66. The excerpt below is the record exactly as published.

1 oz. breadcrumbs 1 oz. butter Milk. Mode — Wash the cauliflour carefully and let it soak head downwards in a bowl of water until ready to cook ; Vegetables. pluiig-e into a saucepan of boiling water and boil gently for fifteen or twenty minutes ; drain well; separate the branches and arrange them in a buttered pie-dish ; add sufficient hot milk to prevent the cauliflour from burning ; sprinkle over about an ounce of browned and dried bread- crumbs ; cover with tiny pieces of butter and bake ten or fifteen minutes ; serve in the pie-dish. This is a very nutritious dish for children. 390_CELERY A L'lTALlENNE. 2 heads celery Milk Thick brown sauce 3 ozs. grated cheese 1 oz. butter

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