Celery Canapes

Ingredients

• one bunch of white celery
• one pint of consomme or of very good stock
• one gill of Madeira wine
• half a tablespoonful of butter
• one teaspoonful of flour

Method

1. 1

   Cook celery in salted boiling water for 15 minutes, then in stock and Madeira for 20 minutes.

2. 2

   Prepare a sauce with butter and flour, pour over celery, and serve warm.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 379. The excerpt below is the record exactly as published.

Celery Canapes SANDWICHES Sardine Canapes round disks ; fry them pale brown in butter. Chop a large handful of washed and dried (in a cloth) water- cress leaves very fine ; when they are almost as fine as pulp, mix with them an equal amount of butter; when well blended, spread each ca- nape with it, and spread a layer of caviare on the top. Another way : — Put into a small saucepan half of a small can of Rus- sian caviare, with two table-spoonfuls of thick cream ; place over the fire, and stir carefully for two minutes. Butter each slice slightly, spread the hot caviare over, and sprinkle over the caviare the yolk of a hard-boiled egg chopped very fine. Serve in a flat crystal dish garnished with water- cress. Celery Canapes. — Cut off the leaves and pare nicely one bunch of white celery ; wash carefully each stalk, and put them in plenty of salted boiling water. Cook fifteen minutes, drain, and put in cold water, and then drain them well again. Place the celery stalks in a sautoir, with one pint of consomme or of very good stock and one gill of Madeira wine, and cook slowly, with covered saucepan, for twenty minutes. Ar- range the celery on- a hot platter and keep it warm in the oven while you finish the sauce. Mix half a table- spoonful of butter with one teaspoon- ful of flour, add to the hot sauce, but do not boil, and pour over the celery. Egg Canap£s. — Peel, wash, and dry the stems of six large, fleshy mush- rooms, and chop them very fine. Put the mushrooms aside for the present. Put in a small saucepan half a table- spoonful of butte

Cook this with the app: pantry check, scaling, and the assistant.