Celery Patties from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the celery hearts till tender, then drain and chop very fine. Add a half cupful each of grated ham, cream and fine bread crumbs; season to taste with salt and pepper and add a tablespoonful of...
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Ingredients
- The Hearts of 3 Heads of Celery
- ½ Cupful of Fine Bread Crumbs
- ½ Cupful of Grated Ham
- ½ Cupful of Cream
- A Tablespoonful of Butter
- Salt
- Pepper
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