4012 Céleri-Rave à l’Italienne

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Well peel the celeriac, cut in 1½ cm (⅗in) slices and trim them evenly. Three-quarters cook in lightly salted water, drain well, add to some Sauce Italienne and finish cooking slowly in the sauce.

Place the celeriac with the sauce in a timbale or deep dish and sprinkle with chopped parsley.

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