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Drinks and Coctails Recipes

  Added: Jul 27, 2010  •  Visited (156)  •  Print version Print this recipe (5)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Celery Victor
What You Need:
  • 4 celery hearts
  • cups chicken broth
  • 1 bouquet garni (1 bay leaf, 2 parsley sprigs, ¼ teaspoon dried thyme, tied together in cheesecloth)
  • Salt, pepper to taste
  • 1/3 cup olive or salad oil
  • 2 to 3 tablespoons fresh lemon juice
  • 2 hard-cooked eggs, shelled and sliced

  • How To Cook:
    1. Split each celery heart in half, lengthwise. Cut out root and trim leaves, leaving only baby ones.

    2. Wash celery to remove all dirt. Arrange in a shallow, flameproof dish or skillet in which the celery can lie flat.

    3. Cover with chicken broth. Add bouquet garni; season with salt and pepper. Bring to a boil.

    4. Reduce heat and look slowly, covered, until just tender, about 12 minutes.

    5. Cool in broth. Drain celery and arrange on a platter.

    6. Combine oil and leman juice; season with salt and pepper; pour over salad.

    7. Garnish with egg and tomato slices. Sprinkle with anchovy fillets and parsley.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Vegetables » Celery
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Meat & Poultry » Chicken
    Dish » Salads

     





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