dano al burro)

Two heads of celery for each person.

Clean and trim, removing the sprigs that are too hard, and the leaves,
that are to be cut where they begin to be green. Finally trim the stem.
Then wash repeatedly in running water, drain and put to boil in salted
boiling water. Remove when cooked and drain again.

About three quarters of an hour before serving, melt a piece of butter
in a saucepan and brown the celery, turning them often for about ten
minutes. After that pour over hot stock (soup stock or chicken broth)
cover the saucepan and parboil. A few moments before serving season with
brown stock, if you have any at hand, otherwise with salt and pepper
only.

166

CELERY AU JUS

(Sedano al sugo)

Select nine or ten heads, neither too hard nor too soft, and cut them
about four inches from the root. Remove the green and hard branches and
trim the root, cutting the latter to a point. Scald the celery, after
washing well, in salted boiling water. Ten minutes will be sufficient.
Dip in cold water, open well the leaves and wash again carefully. Drain
and make bunches of two or three heads each that you will put in a
saucepan with a pint of broth or water and half a cup of good fat, onion
and carrot chopped, salt and pepper. Cover and let it simmer for about
two hour. Then remove the celery, drain and serve.

167

SAUCE FOR CELERY AU JUS

(Salsa per sedani al sugo)

The celery, prepared as above, are seasoned with the following sauce:
Make a =roux= melting a piece of butter and browning an equal weight of
flour; stir for about three minutes on the fire, after which thin the
roux with a little brown stock or with bouillon cubes diluted in water.
Continue stirring and reduce the sauce. Then rub through a sieve, pour
over the celery and serve very hot.

168

FRIED CELERY

(Sedani fritti)

This is a convenient way to prepare left-over celery that is still too
good to be thrown away.

Clean the left-over celery removing as best you can the sauce in which
they were served, dip in frying paste (flour and egg) fry and serve with
lemon.

169

PUREE OF CELERY

(Macco di sedani)

Take some big roots of celery, prepare as usual and wash in running
water. Boil in salted water, crush and rub through a sieve. Put in a
saucepan this puree, with a piece of butter, salt, flour and a little
cream or milk. The milk may be substituted with good soup stock or brown
stock. Just before serving add a l