Baked Celery

For the baked celery, first peel celery, cut in half, cut into half-centimeter-thick slices, boil in salted water and a little lemon juice until semi-soft.

Mix flour, pinch of salt, egg yolk, finely chopped parsley and milk (or beer) as needed to make a thick batter, finally fold in stiffly beaten snow.

Lightly flour the dry celery slices, dip them into the batter and fry them quickly on both sides in well-heated fat the thickness of a finger. Serve baked celery.

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