Celery as Hors d’Œuvre

Ingredients

• 2 heads of celery
• a tablespoonful of anchovy paste
• the yolks of 2 hard-boiled eggs
• 3 tablespoonsful of oil
• 1 of vinegar
• the hard-boiled white of 2 eggs
• season to taste
• besprinkle with chopped parsley

Method

1. 1

   Cut the celery into fine strips.

2. 2

   Mix anchovy paste with yolks, oil, and vinegar.

3. 3

   Shred the whites and mix with celery.

4. 4

   Arrange in dishes, pour dressing over, season, and garnish with parsley.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 38. The excerpt below is the record exactly as published.

Celery as Hors d’CEuvre. Cut into very fine strips about \ in. long the centre (white) portion of 2 heads of celery. Mix a table- spoonful of anchovy paste with the yolks of 2 hard- boiled eggs, 3 tablespoonsful of oil, and 1 of vinegar. Shred finely the hard-boiled white of 2 eggs. Mix these with the celery, and arrange in small glass dishes on hors-d'oeuvre dish, pour over the prepared di'essing, season to taste, and besprinkle with chopped parsley

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