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| What You Need: |
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4 celery hearts
1½ cups chicken broth
1 bouquet garni (1 bay leaf, 2 parsley sprigs, ¼ teaspoon dried thyme, tied together in cheesecloth)
Salt, pepper to taste
1/3 cup olive or salad oil
2 to 3 tablespoons fresh lemon juice
2 hard-cooked eggs, shelled and sliced
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| How To Cook: |
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1. Split each celery heart in half, lengthwise. Cut out root and trim leaves, leaving only baby ones.
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2. Wash celery to remove all dirt. Arrange in a shallow, flameproof dish or skillet in which the celery can lie flat.
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3. Cover with chicken broth. Add bouquet garni; season with salt and pepper. Bring to a boil.
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4. Reduce heat and look slowly, covered, until just tender, about 12 minutes.
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5. Cool in broth. Drain celery and arrange on a platter.
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6. Combine oil and leman juice; season with salt and pepper; pour over salad.
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7. Garnish with egg and tomato slices. Sprinkle with anchovy fillets and parsley.
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