Celery Salad with Truffles

Ingredients

• Cut a root of very tender celery
• the same amount of truffles
• a clove of garlic
• the yolk of 4 hard-boiled eggs
• a spoonful of tarragon mustard
• oil
• vinegar
• chopped chervil
• chives

Method

1. 1

   Cut a root of very tender celery into coarse julienne strips and the same amount of truffles which have been stewed for 5 minutes in Madeira.

2. 2

   Season, and allow to steep for 20 minutes.

3. 3

   Rub a bowl with a clove of garlic, and put into it the yolk of 4 hard-boiled eggs passed through a sieve.

4. 4

   Beat them up with a wooden spoon, adding a spoonful of tarragon mustard, oil, vinegar, and chopped chervil and chives.

5. 5

   Mix the celery and the truffles with this sauce, and serve in a salad bowl.

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 Salad with Truffles. Cut a root of very tender celery into coarse julienne strips and the same amount of truffles which have been stewed for 5 minutes in Madeira. Season, and allow to steep for 20 minutes. Rub a bowl with a clove of garlic, and put into it the yolk of 4 hard-boiled eggs passed through a sieve. Beat them up with a wooden spoon, adding a spoonful of tarragon mustard, oil, vinegar, and chopped chervil and chives

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