Dutch Stuffed-Celery au Gratin
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 cooked celery heart for each person
1 thin slice boiled or baked Virginia ham per person
2 cps or more cheese sauce, slightly flavored with nutmeg
additional grated cheese
1 - Fold ham slices around drained, cooked celery hearts.
2 - Arrange bundles in greased baking dish.
3 - Cover with cheese sauce.
4 - Sprinkle with grated cheese.
5 - Bake 20 minutes or until bubbly and browned.
Celery hearts now come packed in glass.
Braised Celery Hearts: To cook celery hearts, wash celery. Trim off
leaf end of stalks. Slice large, bulky celery hearts in half length-wise.
Cook smaller ones whole. Cover with mixture of equal amounts of water
and conssome. Cook covered over low heat 15 minutes. Uncover pan
and continue cooking until most of liquid is absorbed. Celery heart
should be tender through. Drain if any liquid remains. Serve as vege-
table, with or without sauce, or use as described in recipe.
Braised Celery with A lmonds: Cook sliced celery heart as described
in water and consomme. Let all liquid cook away, absorbed by the
celery. Add small amount of butter or margerine to pan. Saute cooked
celery about 5 minutes. Add 2 tbsp slivered toasted almonds.
Celery Root: Cook knob or root celery in boiling water to cover until
tender but not too soft. Drain. Cool and peel. Dice or slice. Allow 1/3 to
1/2 lb per serving. Dress with a little cream or melted butter.