Celeriac in Gravy
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- celeriac
- lightly salted water
- thickened veal gravy
Instructions
- Peel and slice the celeriac and cook it three-quarters through in lightly salted water, as for Céleri-Rave à l'Italienne.
- Finish cooking it in a thickened veal gravy.
- Dress in a timbale and serve just as it is.