Celery Liptauer

Preparation info

  • 6 to 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup creamy cottage cheese
  • ½ cup soft butter
  • teaspoons dry mustard
  • teaspoons caraway seeds
  • teaspoons chopped chives or fresh onion
  • teaspoons capers
  • 2 teaspoons minced anchovies
  • 24 celery ribs, each 3 inches long, crisped (see note)
  • Paprika and chopped fresh parsley


    Mix the cottage cheese with the butter. Add the mustard, caraway seeds, chives, capers and anchovies. Mix well. Stuff into celery ribs. Garnish with paprika and parsley.