Celery a l’Espagnole

Celeri a l’Espagnole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Stalks of Celery
  • A Hard-Boiled Egg
  • An Onion
  • Sprigs of Parsley Oil (If Desired)
  • Salt and Pepper
  • A Tablespoonful of Tarragon Vinegar


This is a form of Celery Salad. Wash and scrape the Celery well, and then chop it fine. Chop an onion very fine, and also several sprigs of parsley. Take a hard-boiled egg and cut fine. Mix all these together, pour over a little Tarragon Vinegar and oil, if desired, and serve as a salad.