Celery a l’Espagnole from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This is a form of Celery Salad. Wash and scrape the Celery well, and then chop it fine. Chop an onion very fine, and also several sprigs of parsley. Take a hard-boiled egg and cut fine. Mix all the...
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Ingredients
- 4 Stalks of Celery
- A Hard-Boiled Egg
- An Onion
- Sprigs of Parsley Oil (If Desired)
- Salt
- Pepper
- A Tablespoonful of Tarragon Vinegar
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