_Sedano Fritto_
Cut the outside stalks of celery into pieces 3 to 4 inches long, and
strip off the coarsest fibres. Cook in water until soft and
transparent. Drain in colander. When it is as dry as possible roll
each piece separately in flour, and sauté separately, not in a mass,
in butter, vegetable oil or drippings, with salt and pepper. Each
piece must be turned to cook on both sides.
Swiss chard may be cooked in the same way.
_Mme. Varesi._