Celery a la Parmesan
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.
Celery a la Parmesan. Stew some celery in milk till tender ; then make a white sauce, into which grated Parmesan should be mixed, and then place the celery on the dish it is to be served in. Pour the white sauce over, then a layer of grated Parmesan, then a thin layer of bread-crumbs, and over all arrange some little pieces of butter
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