Celeriac Charpentier 1 celery root, scraped and cut in julienne strips 1 tsp salt 1/2 tsp pepper 2 T tarragon vinegar Mix, cover tightly, and chill overnight Sauce: 2 T heavy cream 1 tsp dry mustard 1 egg yolk 1 T olive oil 1 tsp Worcestershire Sauce 1 tsp meat stock 1/2 tsp salt 1/4 tsp pepper 1 pony of brandy (3/4 ounce) Mix the sauce thoroughly. Drain the celeriac and add to the sauce, turning gently to coat each sliver. To serve: place a lettuce leaf on each plate, top with a slice of ripe tomato, and cover with the celeriac. Dust with paprika.