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4
Medium
Published 1965
Trim heads of celery, cutting off top third of branches and outside stalks; cut each head in half; put celery in a saucepan with trimmings, chicken stock cube and salt; cover with cold water and bring slowly to a boil. Simmer for 10 minutes; remove from heat and leave in hot water for 5 minutes; drain and cool. Arrange celery in a flat serving dish; spoon over half of the Vinaigrette Sauce and