[148]
]Failing fresh caviare, the pressed and salted kind may also be used for hors-d’œuvres. Some cooks serve finely-chopped onions with fresh caviare, but a worse practice could not be imagined. Fresh caviare, the flavour of which is perfect, does not need any supplementary condiment.
[327—CELERY “A LA BONNE-FEMME”]
Take equal quantities of very tender celery sticks and peeled, quartered and cored russet apples. Finely mince the celery and apples, season with a mustard-and-cream sauce, and place on a hors-d’œuvre dish.
[328—CELERY A LA GRECQUE]
Select a few hearts of celery, very equal; trim, wash, and parboil them in acidulated water, as directed under “artichokes à la Grecque.” Prepare the cooking-liquor from the same ingredients, using the same quantities thereof, and cook similarly.
Serve very cold on a crystal hors-d’œuvre dish with a portion of the cooking-liquor.
[329—CELERIAC]
Quarter, peel, and cut the vegetable in [julienne] fashion. Prepare the seasoning with mustard, salt, pepper, and vinegar; add the [julienne] of Celeriac and mix thoroughly. When the roots are quite soft, a seasoning consisting of mustard-and-cream sauce is preferable.
[329a—MARINADED CÈPES]
Select some very small and fresh [cèpes]. Parboil them for eight minutes, drain and cool them, put them into a basin, and cover them with the boiling [marinade] after having passed the latter through a strainer.