Braize four heads of celery in the manner described in the foregoing article; and when done, drain them upon a napkin to absorb all the moisture; split each head into halves; mask them with some reduced Allemande sauce, and place them upon an earthen dish to become cold. They must then be rolled in bread-crumbs, afterwards dipped in beaten eggs, and bread-crumbed over again. Just before sending to table, place the pieces of celery carefully on the wire frying basket; immerse them in plenty of clean hog's-lard heated for the purpose, and fry them of a bright-yellow colour; drain them upon a cloth; dish them up on a napkin with fried parsley, and serve.