Celery a la Moelle

Ingredients

• this vegetable essence
• sufficient water
• the marrow should be treated in this way: — Break the bone
• A dessert-spoonful each of this should be put into little croustades
• Cut your croustades square, out of stale bread

Method

1. 1

   Skim the vegetable essence and pour it into a saucepan.

2. 2

   Add sufficient water to cook the celery.

3. 3

   Pile the cooked celery in the center of a dish, thicken the liquid, and pour it over the celery.

4. 4

   Prepare the marrow by breaking the bone, removing the marrow, cutting it into dice, blanching for five minutes, draining, and heating gently in a little sauce.

5. 5

   Serve the marrow in croustades around the celery.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 90. The excerpt below is the record exactly as published.

tliis vegetable essence should be carefully skimmed poured into a sauce-pan, and sufficient water should be added to cook the celery or other vegetable that may be jnit into it. Celery stewed in hlanc can be served advantageously a la ynoelle, i.e., with beef marrow. In this case you must pile the celery in the centre of the dish, thicken the hlayic in which it was cooked, and pour it over the pile. The marrow should be treated in this way : — Break the bone, take out the raw marrow, cut it into dice, blanch them for five minutes in scalding water, drain them, and heat them up gently In a little of the sauce en haia-marie. A dessert-spoonful each of this should be put into little croustades of fried bread, and served round the celery as a garnish. Cut your croustades square, out of stale bread, and hollow a little space in each to hold the marrow. VEGETABLES— CON CL UDED. 161 Cardoons, (cardons) a la moelle are of course well known hj those who have travelled abroad. I have seen tinned cardoons in India, but not the vegetable itself. Accord- ing to M. Aiidot the strong mid-ribs of the leaves of white beetroot (cardes poirSes), and the tender stalks of globe artichokes (pieds d'artichauts) form a nice substitute. The latter should be scraped free from their fibrous skin, and stewed iu blanc as described for celery a la moelle

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