Celeriac Mirabeau or a la Villeroi

Mirabeau.—Peel the celeriac, cut them either into balls with a large vegetable spoon (Fig. 91) or in the shape of cloves or crescents; blanch in salted water, drain and place in a deep buttered sautoir; cover with broth (No. 194a) and finish cooking while glazing; dress and pour over some Mirabeau sauce (No. 500).

A la Villeroi.—Cut the celeriac into four pieces; pare them like cloves of garlic, having one pound in all; blanch in salted water, drain, place in a saucepan, adding half a pint of stock (No. 194a), and a little sugar; cook, drain once more, and when cold cover over with a Villeroi sauce (No. 560) with mushrooms and chopped parsley; lay on a baking sheet to cool, after which pare off the surplus sauce, dip them in eggs and bread-crumbs and fry to a fine color; dress on a folded napkin, with a bunch of parsley leaves on top.