How to Serve Celery as a Relish. Select white celery and
wash it well; trim off the root, take aw^ay the outside stalks which
are used as a vegetable. Open out the inside stalks, scrape and
curl by cutting in small strips from the top down, letting them
hold together at the root. Put in ice water from one to two hours
— until curled and crisp. Serve in a glass celery dish as a relish
after the soup. Can be made up in fancy designs with a knife,
or served perfectly plain after it has been scraped and left in ice
water until crisp.
Creamed Celery ( Celeri a la Creme)
Cook [see recipe: Celery with Butter]. Make a rich cream
sauce, add the celery to it, cook for a few minutes; then add some
cream, pepper, and salt to taste. Serve with any kind of meat
in a vegetable dish for luncheon or dinner.
Celery ( Celeri ) a la Hollandaise
Prepare [see recipe: Celery with Butter]. Cut in two and one-
half inch pieces across. Split each piece in three parts, tie up
in small bunches with strings; put in water sufficient to cover it;
cook from thirty to forty minutes — until tender; then add a little
salt and cook again for another five minutes. Drain; put on
slices of tomato, in crown style, on a platter with hollandaise sauce
in the centre; garnish each bunch with thin strips of Spanish pepper
— two bands around each. Serve as an entree after the roast.
Can also be served cold as a salad garnished with lettuce leaves
and the mayonnaise dressing in the centre.
CARROTS ( Carottes )
Boiled New Carrots with Butter
Carottes fraiches bouillies au Beurre
Take small carrots✪ Creamed Carrots a la Europeenne, cut the tops off, scrape and wash; put in a
pan in water (sufficient to cover them) with a small tablespoon
sugar and a little pinch of salt; cook — covered — until tender,
from fifteen to twenty minutes; pour the water off. Put in a vege¬
table dish, pour over some melted butter; sprinkle with chopped
parsley. Serve as a vegetable.
If the carrots are too large to be served whole, they can be split
in halves and cut across in four pieces before being cooked.
THE SWEDISH, FRENCH,
Creamed Carrots ( Carottes , Bechamel) , a la Europeenne
Take small carrots, scrape and wash well, cut in small strips —
julienne style; put on the stove with water (sufficient to cover them)
with a little salt and a small tablespoon sugar; cook — covered —
until tender. Make a rich cream sauce, and into it put the carrots;
let simmer on the stove a few minutes; season with pepper and salt.
Serve in a vegetable dish with any kind of meat.
TURNIPS ( Navets )
Turnips with Butter ( Navets au Beurre )
Select nice tender turnips; peel, cut in dices; put on stove in
water (sufficient to cover them) with a little pinch of salt; cook —
covered — until tender; pour the water off. Put in a vegetable dish,
pour over some melted butter✪ Turnips with Butter. Serve as a vegetable with any kind
of meat.
Creamed Turnips ( Navets a la Creme )
Select nice turnips; peel, cut in small dices, and cook [see recipe:
Turnips with Butter]. Make a rich cream sauce and add the
turnips to it, let simmer on stove a few minutes, season with
pepper and salt, add four tablespoons cream✪ Creamed Turnips. Serve in a vegetable
dish with any kind of meat.
Puree of Turnips ( Navets pures ) a la Breta ✪ Puree of Turnips (Navets pures) a la Breta
Page 416 · 7 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
How to Serve Celery as a Relish. Select white celery and wash it well; trim off the root, take away the outside stalks which are used as a vegetable. Open out the inside stalks, scrape and curl by cutting in small strips from the top down, letting them hold together at the root. Put in ice water from one to two hours — until curled and crisp. Serve in a glass celery dish as a relish after the soup. Can be made up in fancy designs with a knife, or served perfectly plain after it has been scraped and left in ice water until crisp.
Creamed Celery ( Celeri a la Creme)
Cook [see recipe: Celery with Butter]. Make a rich cream sauce, add the celery to it, cook for a few minutes; then add some cream, pepper, and salt to taste. Serve with any kind of meat in a vegetable dish for luncheon or dinner.
Celery ( Celeri ) a la Hollandaise
Prepare [see recipe: Celery with Butter]. Cut in two and onehalf inch pieces across. Split each piece in three parts, tie up in small bunches with strings; put in water sufficient to cover it; cook from thirty to forty minutes — until tender; then add a little salt and cook again for another five minutes. Drain; put on slices of tomato, in crown style, on a platter with hollandaise sauce in the centre; garnish each bunch with thin strips of Spanish pepper — two bands around each. Serve as an entree after the roast.
Can also be served cold as a salad garnished with lettuce leaves and the mayonnaise dressing in the centre.
CARROTS ( Carottes )
Boiled New Carrots with Butter Carottes fraiches bouillies au Beurre
Take small carrots, cut the tops off, scrape and wash; put in a pan in water (sufficient to cover them) with a small tablespoon sugar and a little pinch of salt; cook — covered — until tender, from fifteen to twenty minutes; pour the water off. Put in a vege¬ table dish, pour over some melted butter; sprinkle with chopped parsley. Serve as a vegetable.
If the carrots are too large to be served whole, they can be split in halves and cut across in four pieces before being cooked.
Creamed Carrots ( Carottes , Bechamel) , a la Europeenne
Take small carrots, scrape and wash well, cut in small strips — julienne style; put on the stove with water (sufficient to cover them) with a little salt and a small tablespoon sugar; cook — covered — until tender. Make a rich cream sauce, and into it put the carrots; let simmer on the stove a few minutes; season with pepper and salt. Serve in a vegetable dish with any kind of meat.
TURNIPS ( Navets )
Turnips with Butter ( Navets au Beurre )
Select nice tender turnips; peel, cut in dices; put on stove in water (sufficient to cover them) with a little pinch of salt; cook — covered — until tender; pour the water off. Put in a vegetable dish, pour over some melted butter. Serve as a vegetable with any kind of meat.
Creamed Turnips ( Navets a la Creme )
Select nice turnips; peel, cut in small dices, and cook [see recipe: Turnips with Butter]. Make a rich cream sauce and add the turnips to it, let simmer on stove a few minutes, season with pepper and salt, add four tablespoons cream. Serve in a vegetable dish with any kind of meat.
Puree of Turnips ( Navets pures ) a la Breta
Records on this page
Creamed Carrots a la EuropeenneCreamed CeleryBoiled New Carrots with ButterTurnips with ButterCreamed TurnipsCreamed Turnips (Navets a la Creme)Puree of Turnips (Navets pures) a la Breta