A celery, parsley and egg gratin (Gâteau au céleri) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 183) by Mireille Johnston
- grated nutmeg
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celery hearts
- Show all ingredients...
- Serves : 8
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: A warm tomato sauce (Coulis de tomates); Slices of ham cooked with shallot, wine, cream and tomato sauce, sprinkled with cheese and broiled (Jambon à la saulieu); Sautéed chicken cooked with mushrooms, shallots, garlic, walnuts and vermouth (Poulet aux noix)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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