Cook the celery heart halves in simmering salted water for from 8 to 10 minutes (they should remain firm), drain well, and gently pack them into a shallow, heavy cooking utensil large enough to hold them in a single layer. Pour over hot stock to barely cover and cook, covered, at the slightest simmer for from 1½ to 2 hours—or until meltingly tender, the braising juices reduced to a clinging syrup.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.