Chapter XVII · Roasts and Salads · No. 1988
1988—Celeriac Salad
Cut the celeriac into a fine julienne or paysanne.
Season, according to fancy, with a mustard sauce with cream, or a clear mayonnaise sauce containing plenty of mustard.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1988, p. 617. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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