Celery Stewed in Blanc

Ingredients

• 1 tablespoon dried thyme or marjoram
• 12 whole peppercorns
• 2 teaspoons sugar
• 1 teaspoon salt
• Warm water
• Beef marrow
• Stale bread or pastry for croustades

Directions

1. In a pan, combine thyme, peppercorns, sugar, and salt. Stir over medium heat until the fat melts and vegetables begin to fry.

2. Before browning, add enough warm water to cover the vegetables completely.

3. Move the pan to the edge of the fire and cook gently, stirring to prevent sticking.

4. Once cooked, strain the liquid into a clean saucepan and boil until reduced to a quarter of its original quantity.

5. Skim the vegetable essence and add water to cook the celery or other vegetables.

6. For the marrow, break the bone, remove the raw marrow, cut into dice, blanch in boiling water for 5 minutes, then drain and heat gently.

7. Place a spoonful of marrow in fried bread croustades and serve around the celery.

8. Pile the celery in the center of a dish, pour the sauce over it, and serve with croustades hot.