A delicious and refreshing hors d’oeuvre, Celeris a la Grecque (sayl-ree ah lah grek) can be prepared several days before
2 medium-sized heads of celery (or about 12 celery stalks), prepared, parboiled and drained
1 tablespoon chopped fresh parsley
12 fl. oz. chicken stock
4 fl. oz. dry white wine
4 fl. oz. olive oil juice from 1 lemon
1 piece lemon rind
1 garlic clove, finely chopped bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together
6 coriander seeds
½ teaspoon salt
½ teaspoon white pepper
In a medium-sized saucepan mix together the chicken stock, white wine, olive oil, lemon juice, lemon rind, garlic clove, bouquet garni, peppercorns, coriander seeds, salt and pepper. Bring the marinade to the boil over moderate heat. Cover the pan, reduce the heat to low and simmer the marinade for 15 minutes. Set aside.
On a chopping board, trim and quarter the celery stalks and set aside.
Bring the marinade back to boiling point over low heat and add the celery to the pan. Simmer, covered, for 25 minutes, or until the celery is thoroughly cooked. With a slotted spoon, drain the celery and place it in a shallow bowl.
Increase the heat to high and boil the marinade until it is reduced by half. Pour it over the celery. Cover the bowl and put it in the refrigerator. Leave it for at least 5-6 hours, basting the celery quarters occasionally with the marinade.
Remove the celery from the marinade and arrange on a serving dish. Pour some of the marinade over them and sprinkle the parsley over the top to garnish.