Fried Celery with Tomato Sauce

Ingredients

• a bunch of celery
• half a pound of flour
• two eggs
• a little water

Method

1. 1

   Prepare and boil celery, then drain.

2. 2

   Mix flour, eggs, and water to make a soft paste.

3. 3

   Cut celery into pieces, cover with paste, and fry in hot lard until light brown.

4. 4

   Drain and serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 62. The excerpt below is the record exactly as published.

two eggs in two tablespoon- fuls of water, add them to your lentils, mixing all well together, and serve. 388. Puree of Lentils. Prepare and boil as the foregoing, press them through a sieve, add about three ounces of butter, salt, pepper, and a very little nutmeg. Heat them on the fire for a few moments, and serve. 389. Celery with Marrow. Remove the green leaves from a bunch of celery, scrape the roots, cut the celery in pieces of about five inches long, wash them well, and put them in a saucepan, with plenty of water, and a little salt, and boil them ten minutes. Then put them in cold water for a moment. Cover the bottom of a saucepan with thin pieces of pork, a sliced onion and carrot, and several branches of parsley, inclosing three cloves, three pepper-corns, two bay-leaves, two branches of thyme, a clove of garlic, and tie all together, and then put your celery on top, nearly cover with consomme" (stock, Art. 1), add the juice of a lemon, and place a buttered paper on top. Simmer gently for an hour and a half. Heat half a pint of Spanish sauce (Art. 80), with a glass of sherry, pour over your celery, and place on top some beef marrow, which you have previously soaked in water for four hours, then boiled ten min- utes, and cut in round pieces the size of a fifty-cent piece. 390. Celery with White Sauce. Clean and wash a bunch of celery, which boil until tender, in VEGETABLES. I39 plenty of water and a little salt, drain, and serve with a white or butter sauce (Art. 84), or a sauce Allemande (Art. 81). 391. Fried Celery, Tomato Sauce. Prepare and boil a bunch of celery as the foregoing ; then drain it. Put in a bowl half a pound of flour, two eggs, and a little water

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