Céleris à la Polonaise

Celery with Toasted Crumbs

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Make Céleris Braisés, but put celery, cut side up, on serving plate. Spoon over liquids. (The curved branches will hold the liquids and garnish.) Sprinkle with sieved hard-cooked egg yolks and minced parsley. Te