930 | Celery à la Moëlle de Bœuf.
—Take six heads of fine celery, cut off the green leaves, pare neatly, wash thoroughly, drain, and tie each head near the end where the green part has been cut away. Blanch them in salted boiling water for ten minutes, then remove, drain, and put them in a sautoire, with a pint of Madeira sauce (No. 185). Cook for fifteen minutes. Arrange the heads on a hot dish; remove the strings, and add to the sauce in the sautoire eighteen slices of marrow half an inch thick. Cook for one minute, being careful not to break the pieces of marrow; pour the sauce over the celery, and serve.