| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head of celery |
| 4 |
|
Leeks |
| 1/2 |
ts |
Ground pepper |
| 1/4 |
c |
Vegetable stock |
| 2 |
c |
Celery stock |
| 1 |
ts |
Honey |
INSTRUCTIONS
FOR SAUCE
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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