GARNISH OF CELERY A LA CREME

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Trim and well wash six heads of full-sized white celery.
  2. Cut the celery into half-inch lengths.
  3. Boil these in water for five minutes.
  4. Drain them on a sieve, and immerse them in cold water.
  5. Place them on a napkin.
  6. Put the celery in a stewpan with a lump of sugar, a pat of butter, a little salt, and grated nutmeg.
  7. Moisten with a ladleful of white consommé.
  8. Set it to boil gently on a stove-fire for about an hour.
  9. As soon as the celery is well done, boil it down in its glaze.
  10. Add a spoonful of good reduced Béchamel sauce.
  11. When this garnish is required as a sauce for fowls, &c., it will be necessary to increase the quantity of Béchamel sauce, and also to add a little cream.
Original Text
GARNISH OF CELERY A LA CREME. TRIM and well wash six heads of full-sized white celery, cut them into half-inch lengths, boil these in water for five minutes, drain them on a sieve, and immerse them in cold water; then place them on a napkin. Next, put the celery in a stewpan with a lump of sugar, a pat of butter, a little salt, and grated nutmeg; moisten with a ladleful of white consommé, and set it to boil gently on a stove-fire for about an hour; as soon as the celery is well done, boil it down in its glaze, and then add a spoonful of good reduced Béchamel sauce. When this garnish is required as a sauce for fowls, &c., it will be necessary to increase the quantity of Béchamel sauce, and also to add a little cream.
Notes
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