| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head of celery |
| 4 |
|
Leeks |
| 1/2 |
t |
Ground pepper |
| 1/4 |
c |
Vegetable stock |
| 2 |
c |
Celery stock |
| 1 |
t |
Honey |
INSTRUCTIONS
Put pieces of celery in water, bring to boil, then simmer for 15
minutes. Drain and reserve celery. In a fresh saucepan, cook the heads
and tender parts of leeks until 1/4 of the water has boiled away. For
the sauce, combine pepper, stock and honey, and add to strained celery
stock. Bring to boil and simmer for 25 minutes to reduce. Put the
cooked leeks into a new saucepan and pour the sauce over them. Heat
the sauce with the leeks and serve. The celery stalks may be added, if
you wish. Source - The Roman Cookery of Apicius From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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