Celery à la Villeroi from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cleanse and trim one or two sticks of celery, leaving as much of the bottom of the stalk on it as is tender; braise it as in recipe, and when it is cooked remove the strings and cut each stick in f...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- cayenne
- nutmeg
- egg
- pieces of celery
- cream
- raw yolks of eggs
- salt
- lemon
- bechamel sauce
- celery
- white breadcrumbs
- tomato sauce
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