Celery stewed in blanc à la moelle

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

For the celery stew

three heads ↝ Celery, raw [Vegetables and Vegetable Products]
a quarter pint of thick brown sauce

For the marrow

beef marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
boiling broth ↝ Soup, broth [Soups, broth-based]
little of the sauce

For serving

A dessertspoonful each of this ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
neat croûtes creuses of fried bread ↝ Bread, dough, fried [Yeast breads]
little pastry cases

Instructions (10)

Prepare the marrow

Get the butcher to break the bone so that you can get the marrow out in large pieces.
Blanch the marrow pieces for five minutes in boiling broth.
Drain the blanched marrow on the top of a sieve.
Let the marrow get cold.
Cut the cold marrow into slices.
Shortly before they are required, heat the marrow slices gently in a little of the sauce in the bain marie.

Assemble and serve

Put a dessertspoonful of the heated marrow into neat croûtes creuses of fried bread, or into little pastry cases made in small patty pans.
Pile the celery in the centre of the dish.
Pour the remainder of the sauce over the celery.
Serve with the croûtes (or pastry cases) in a circle around the celery, very hot.

Original Text

Celery stewed in blanc can be served advantageously à la moelle, i.e., with beef marrow. For three heads a quarter pint of thick brown sauce will be required.
The marrow should be treated in this way:—Get the butcher to break the bone so that you can get the marrow out in large pieces, blanch them for five minutes in boiling broth, drain them on the top of a sieve, let them get cold, and then cut them into slices: shortly before they are required heat them up gently in a little of the sauce in the bain marie. A dessertspoonful each of this should be put into neat croûtes creuses of fried bread, described elsewhere; or make little pastry cases, in small patty pans, and fill them with marrow. Pile the celery in the centre of the dish, pour the remainder of the sauce over it, and serve, with the croûtes in a circle round it, very hot.

Notes

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