110. PUREE OF CELERY

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

six or eight heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some white broth ↝ Soup, broth [Soups, broth-based]
a little sugar ↝ Sugar, NFS [Sugars and honey]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a round of buttered paper ↝ Rice paper [Crackers, excludes saltines]
a ladleful of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little double cream ↝ Cream, heavy [Dairy and Egg Products]
a pinch of pounded sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (9)

Cut the white part of six or eight heads of celery into half-inch lengths.
Boil these in water for five minutes.
Plunge them in fresh water, and drain the celery in a napkin.
Place them in a stew-pan with two ounces of butter, some white broth, a little sugar, and grated nutmeg.
Cover the celery thus prepared with a round of buttered paper, place the lid on the stewpan and set it on a slow fire to extract the moisture and melt the celery, taking care that in the course of process it does not colour.
When the celery is melted or softened, moisten with a ladleful of white sauce, and half a pint of cream.
Reduce quickly on the fire, stirring the purée the whole time with a wooden spoon.
As soon as the purée is reduced to its proper consistency, proceed immediately to rub it through the tammy, and which take it up into a small stewpan.
Previously to using it, make the purée hot, and mix with it a little double cream and a pinch of pounded sugar.

Original Text

110. PUREE OF CELERY.
CUT the white part of six or eight heads of celery into half-inch lengths, boil these in water for five minutes, plunge them in fresh water, and drain the celery in a napkin; then place them in a stew-pan with two ounces of butter, some white broth, a little sugar, and grated nutmeg; cover the celery thus prepared with a round of buttered paper, place the lid on the stewpan and set it on a slow fire to extract the moisture and melt the celery, taking care that in the course of process it does not colour; when the celery is melted or softened, moisten with a ladleful of white sauce, and half a pint of cream; reduce quickly on the fire, stirring the purée the whole time with a wooden spoon. As soon as the purée is reduced to its proper consistency, proceed immediately to rub it through the tammy, and which take it up into a small stewpan; previously to using it, make the purée hot, and mix with it a little double cream and a pinch of pounded sugar.

Notes

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