Isabella Beeton

Celery a la Grecque

Preparation info

  • About

    6

    helpings

    • Difficulty

      Easy

Appears in

top 1000Mrs Beeton's All About Cookery

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • The heart portion of 2 heads of white celery
  • vinaigrette sauce
  • 1 dessertsp. finely-chopped chives or parsley

Method

Clean the celery and shred finely. Put into a pie-dish and pour over the vinaigrette sauce. Sprinkle the chopped chives or parsley over and allow to stand for 2 hr. Arrange on a hors d’œuvre dish and serve.