Ragoût of Celery

Céleri en Ragoût


Cleanse, blanch, and braise one or two fresh white sticks of celery as in the recipe for braised celery; when it is cooked take it up and cut it in neat square pieces, dish these up on a hot dish in a circle like cutlets; clean three or four medium sized mushrooms and cook them in a little butter for about ten minutes in the oven or on the stove, then cut them up in shreds and add them to two ounces of cooked tongue or lean ham, likewise cut up and mix all with the strained liquor in which the celery was braised; make this quite hot, and, having removed the fat, pour all over the celery, garnish the dish with bunches of crisply fried small dice-shaped croûtons, and serve hot.