Cœurs de Céleri en Salade

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 2 heads celery
  • 1 chicken stock cube
  • 1 level teaspoon salt
  • ½ pint well-flavoured vinaigrette sauce
  • ½ level teaspoon paprika or cayenne pepper
  • ¼ pint double cream
  • 4 hard-boiled eggs
  • 4 tablespoons finely chopped parsley


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 allow celery to marinate in this mixture for at least 1 hour.

Combine remaining Vinaigrette Sauce with paprika, a pinch of cayenne pepper and the double cream; mix well. Separate yolks from whites of eggs, and rub each separately through a wire sieve.

To serve: place blanched celery hearts on a serving dish; cover each celery half with dressing; garnish one-third of each portion with sieved egg white, one-third with sieved egg yolk, and remaining third with finely chopped parsley. Serve immediately.