Celery au Gratin

Ingredients

• Wash celery stalks
• Boil in salted water till tender
• Make a white sauce, using half milk and half water
• sprinkle with grated cheese
• Sprinkle with buttered crumbs

Method

1. 1

   Wash celery stalks, scrape and cut into 1/2-inch lengths.

2. 2

   Boil in salted water till tender.

3. 3

   Make a white sauce, using half milk and half water in which celery was cooked.

4. 4

   Put half the cooked celery into a butter baking dish, cover with half the sauce and sprinkle with grated cheese, add the remainder of the celery, cover again with sauce and cheese.

5. 5

   Sprinkle with buttered crumbs and bake until brown.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 124. The excerpt below is the record exactly as published.

CELERY AU GRATIN. Wash celery stalks, scrape and cut into i/2-inch lengths. Boil in salted water till tender. Make a white sauce, using half milk and half water in which celery was cooked. Put half the cooked celery into a butter baking dish, cover with half the sauce and sprinkle with grated cheese, add the remainder of the celery, cover again with sauce and cheese. Sprinkle with buttered crumbs

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