Purée de Céleri à l'Espagnole

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
for the soup base
to reheat
alternative base
Instructions (10)
  1. Blanch five or six heads of young celery, or cook them for a few minutes to soften them somewhat.
  2. Drain the celery and put them on with a little brown stock and a tiny pinch of sugar.
  3. Cook until thoroughly tender.
  4. Rub the cooked celery through a sieve.
  5. Mix with a full gill of rich espagnole sauce.
  6. Add enough good stock to bring it all to the desired consistency.
  7. Sieve it again.
  8. Re-heat when wanted for table with 1lb. of butter, a piece of chicken glaze, and a tiny grate of nutmeg.
  9. Serve plain or with any garnish to taste.
Alternative preparation
  1. If desired, this soup can be made with milk or cream and white stock, and called a crème.
Original Text · last edited 4 days ago
Purée de Céleri à l'Espagnole.—Just blanch five or six heads of celery if young, otherwise let them cook for a few minutes to soften them somewhat, then drain them and put them on with a little brown stock, and a tiny pinch of sugar, and let them cook till thoroughly tender, when they must be rubbed through a sieve, and mixed with a full gill of rich espagnole sauce; now add enough good stock to bring it all to the desired consistency, and again sieve it. Re-heat when wanted for table, with a 1lb. of butter, a piece of chicken glaze, and a tiny grate of nutmeg, and serve plain or with any garnish to taste. If desired, this soup can be made with milk, or cream, and white stock, and called a crème.
Notes
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