Celery à la Crème

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

celery preparation

two or three sticks of well washed crisp celery ↝ Celery, raw [Vegetables and Vegetable Products]

cooking liquid

new milk to cover it ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

aromatics for cooking liquid

two sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs

sauce base

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of the milk ↝ Milk, NFS [Milk, reduced fat]
the onions in which the celery was cooked ↝ Onions, raw [Vegetables and Vegetable Products]

sauce seasoning

the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

finishing sauce

two tablespoonfuls of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

garnish

a little chopped parsley ↝ Parsley, raw [Not included in a food category]

serving base

fried croûtons

Instructions (15)

Wash and trim two or three sticks of crisp celery. Tie them up in a bundle and put in cold water.
Bring the water to the boil, then take up the celery and rinse it in cold water.
Put the celery into a pan with enough new milk to cover it, two sliced onions, and a bunch of herbs.
Simmer gently for about three hours, adding more milk as that in the pan reduces.
Take up the celery, untie the bundle, and split each stick into four pieces.
Spread these pieces out smoothly with a knife, and roll each up in a cylinder shape.
Place the rolled celery on fried croûtons and dish up on a hot dish.

Sauce Preparation

Fry together two ounces of butter and two ounces of flour without browning.
Mix onto this a pint of the milk and the onions in which the celery was cooked, and stir over the fire till it boils.
Add the juice of half a lemon and a dust of cayenne pepper.
Rub all through the tammy (sieve).
Make it hot in the bain marie.
Add two tablespoonfuls of stiffly whipped cream.

Serving

Pour the sauce over the celery.
Sprinkle the dish lightly with a little chopped parsley and serve.

Original Text

Celery à la Crème.
(Céleri à la Crème.)

Take two or three sticks of well washed crisp celery, trim and tie them up in a bundle, and put it into cold water, bring to the boil, then take it up and rinse it in cold water, and put it into a pan with enough new milk to cover it, two sliced onions and a bunch of herbs, and simmer gently for about three hours, adding more milk as that in the pan reduces. Take it up, untie the bundle and split each stick into four pieces, spread these out smoothly with a knife, and roll each up in a cylinder shape and put it on fried croûtons and dish up on a hot dish. Fry together two ounces of butter and two ounces of flour without browning, and mix on to this a pint of the milk and the onions in which the celery was cooked, and stir over the fire till it boils; add the juice of half a lemon, a dust of cayenne pepper, and rub all through the tammy, make it hot in the bain marie, and then add two tablespoonfuls of stiffly whipped cream, and pour it over the celery, and sprinkle the dish lightly with a little chopped parsley and serve. Any of the liquor left from the cooking of the celery can be used up in white soups.

Notes

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