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Celery, Viennoise

  • 1 celery stalk
  • French dressing
  • Lemon juice
  • Vinega
  • Fresh-ground pepper.
  • Anchovies
  • Red pepper
Parboil whole celery stalk for 5 minutes, cool and wash well. Place in casserole, bake it in French dressing made very sharp with lemon juice and vinegar, and with plenty of fresh-ground pepper. When tender, serve on platter, decorate with anchovies and red pepper; pour the dressing over it.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009
15 min 30 min 45 min


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