Celery Sauce (brown, for Pullets, &c.)

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (2)
  1. Dress celery heads as above, but instead of benshamelle add a good cullis only.
Serving Suggestion
  1. The above sauces may be served up in dishes with fried bread round the celery heads, as an entrée of itself.
Original Text
Celery Sauce, (brown,) for Pullets, &c. Dress celery heads as above, but instead of benshamelle add a good cullis only. N. B. The above sauces may be served up in dishes with fried bread round the celery heads, as an entrée of itself. [67]
Notes
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