Celery a la Villeroy

Ingredients

• celery
• Villeroy sauce
• fresh breadcrumbs
• beaten egg
• fried parsley

Method

1. 1

   Prepare and cook the celery as directed for Braised Celery au jus, drain it on a cloth, and let it get cold.

2. 2

   Coat each piece of celery with well-reduced Villeroy sauce.

3. 3

   Place the masked celery on a sieve or tray, and let it get quite cold.

4. 4

   Then roll in some fresh breadcrumbs; next dip in beaten egg, and crumb again in fresh breadcrumbs.

5. 5

   Then fry in very hot fat to a nice golden colour.

6. 6

   Drain, and serve on a dish garnished with fried parsley.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 40. The excerpt below is the record exactly as published.

Celery a la Villeroy. Prepare and cook the celery as directed for Braised Celery aa jus, drain it on a cloth, and let it get cold. Coat each piece of celery with well-reduced Villeroy sauce. Place the masked celery on a sieve or tray, and let it get quite cold. Then roll in some fresh breadcrumbs ; next dip in beaten egg, and crumb again in fresh breadcrumbs. Then fry in very hot fat to a nice golden colour. Drain, and serve on a dish garnished with fried parsley

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