Gastronomixs

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 jusEnlarge

Ingredients

2

stalks

celery

100

ml

diluted veal stock

 

 

butter, cubed

 

 

breadcrumbs

Preparation method

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