Celery à la Grecque
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 89. The excerpt below is the record exactly as published.
CELERY A LA GRECQUE Select a few hearts of celery, very equal; trim, wash, and parboil them in acidulated water, as directed under “ arti- chokes a la Grecque.’’ Prepare the cooking-liquor from the same ingredients
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