Baked Celery, Genevoise
- 6 stalks celery about 10 inches long
- Salt and pepper
- Muscatel wine
- Finely diced salt pork.
- Chicken broth
Cut 6 stalks celery about 10 inches long; wash and parboil them 5 minutes. Place celery in buttered casserole, season with salt, pepper, muscatel wine and finely diced salt pork. Simmer, covered, about 10 minutes. Then add chicken broth until the celery is but half covered. Continue cooking until tender.
Submitted by Jun 2, 2009
10 min 15 min 25 min
10 min 15 min 25 min