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 Jun 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min