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Classic
Cook Books
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page 183
Fried celery stalks.
Peel the celery and cut it somewhat thicker than for salad. Then mix grated
bread or bread crumbs and sugar; break 3 eggs and heat them well; dip the celery
in the egg and roll it in the bread and sugar. Next put it in a frying pan with
butter and brown it on both sides. It is now ready to be served. Sauce is
prepared by beating the butter and the eggs with white wine. Garnish with fried
parsley.
Welch beans.
Shell and scald the beans; then stir some flour and butter together, diluting it
with bouillon; put the beans into the sauce and boil gently. They are finished
by adding some sweet cream and a yolk beaten with the cream; season with sugar,
salt and nutmeg, also a little parsley. Can be served with meat dishes.
White beans.
Soak them an hour in cold water; then put them in cold
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Classic
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