Recipes > Vegetables > Celery > Celery Croquettes

Celery Croquettes

Ingredients

• 1 or 2 heads of celery
• 1 teacupful of dried and sifted Allinson breadcrumbs
• 2 eggs
• pepper and salt to taste

Instructions

Well wash the celery, remove the coarse outer stalks, and steam the parts used until they are a little tender. Then cut them into pieces about 2 inches long, dip them first into the egg whipped up, then into the breadcrumbs, and fry them in boiling butter, vege-butter, or olive oil until a nice brown; dust with pepper and salt, and serve up very hot; eat with white or tomato sauce.

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Source

Dr. Allinson's Cookery Book (1915).