Celery Patties

Pates de Celeri

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Hearts of 3 Heads of Celery
  • ½ Cupful of Fine Bread Crumbs
  • ½ Cupful of Grated Ham
  • ½ Cupful of Cream
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste


Boil the celery hearts till tender, then drain and chop very fine. Add a half cupful each of grated ham, cream and fine bread crumbs; season to taste with salt and pepper and add a tablespoonful of butter. Steam the mixture till it thickens, then fill small Patty Cases with it and serve hot.