Celery au Gratin

Ingredients

• Four heads of Celery (white part only)
• Two tablespoonfuls of grated Parmesan Cheese
• One pint of Milk
• One tablespoonful of Flour
• One tablespoonful of Butter
• Pepper to taste

Method

1. 1

   Cook celery in milk for half an hour, then drain and cut into lengths.

2. 2

   Make a sauce with flour, butter, and the milk used for boiling.

3. 3

   Layer celery and sauce in a buttered pie dish, sprinkle with bread-crumbs, and bake until browned.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 22. The excerpt below is the record exactly as published.

Celery au Gratin. Ingredients . Four heads of Celery (white part only). Two tablespoonfuls of grated Parmesan Cheese. One pint of Milk. One tablespoonful of Flour. One tablespoonful of Butter, Pepper to taste

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