Celery au jus

A timeless dish taken from one of the classic cookbooks of Dutch cuisine, the Wannée Cookbook.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Celery au jus

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diluted veal stock



butter, cubed




Preparation method

  • Slice the celery into 8cm pieces.
  • Remove any fibres.
  • Blanch the celery pieces for two minutes.
  • Place them in a pan next to one another.
  • Cover them halfway with the veal stock, divide the cubes of butter over the top, and sprinkle over the bread crumbs.
  • Bake in the oven for about five minutes and then gratinee.

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