Braised Celery Hearts

• 1 celery bunch per person, outer stalks removed, bottoms trimmed, tops cut off to leave approximately 5-inch-length hearts, split in halves
• Gelatinous veal stock or reduced pot-au-feu or

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 syr