Celery Sauce (white), for Veal, Chickens, Turkies, &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 (5)

celery heads ↝ Celery, raw [Vegetables and Vegetable Products]
a little stock
some benshamelle
two yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (4)

Cut celery heads three inches long, trim them, wash and blanch them, drain them dry.
Add a little stock and boil the celery until nearly done and the liquor is almost reduced.
Add some benshamelle.
If approved, add a liaison of two yolks of eggs and cream five minutes before the sauce is put over the meat or poultry.

Original Text

Celery Sauce, (white), for Veal, Chickens, Turkies, &c.

Cut celery heads three inches long, trim them, wash and blanch them, drain them dry, add a little stock, boil them till nearly done, and the liquor almost reduced; then put to them some benshamelle, and, if approved, five minutes before the sauce is put over the meat or poultry, add a leason of two yolks of eggs and cream.

Notes

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