Celery Croquettes
From Allied cookery, 1916
Serve as an appetizer or side dish.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 21. The excerpt below is the record exactly as published.
CELERY CROQUETTES ZCwo heads of celery, stock, i oz. of butter, i oz. of flour, I shallot, i gill of milk, seasoning, 2 yolks of eggs, egg and bread-cnmibs, fat for frying. Trim and wash the celery, and cut into short pieces, blanch them in salted water, and drain, then cook till tender in well-seasoned stock. Drain the cooked celery, and chop it rather finely. Melt the butter in a stew-pan, add the shallot (chopped), and fry a little, stir in the flour, blend these to- together, and gradually add a gill of milk. Stir till it boils, and put in the chopped celery. Season with salt and pepper, and cook for 15 minutes, add the egg-yolks at the last. Spread the 66 Allied CooKery mixture on a dish and let it get cold. Make up into croquettes — cork or ball shapes — egg and crumb them, fry in hot fat to a golden colour, drain them on a cloth or paper, and dish up. RAGOUT OF CELERY ZTwo or 3 heads of celery, i pint of white stock, }4 pint of milk, 2 tablespoonsful of cream, i medium-sized Spanish onion, 24 button onions, i dessert-spoonful of finely chopped parsley, 2 ozs. of butter
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