Celery Puree for Turkey

Ingredients

• Chop up six or eight heads of celery
• with half a pound of butter
• add a cup of milk or cream
• a little sugar
• pepper
• sait

Method

1. 1

   Boil the chopped celery for a few minutes; drain and put them in a saucepan with half a pound of butter, some white soup stock, a little sugar, pepper, and salt; cook till soft, then strain it through a sieve, beat it again and add a cup of milk or cream.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 19. The excerpt below is the record exactly as published.

CBLERY PUREE FOR TURKEY. Chop up six or eight heads of celery, boil them a few minutes; drain and put them in a saucepan, with half a pound of butter, some white soup stock, a little sugar, peppep and sait; cook till soft, then straiu it through a sieve, beat it again and add a cup of milk or cream. NO. 18. — WHITE CUCUMBER SAUCE FOR MEATS. Take four or five cucumbers ; three-quarters of a pint of veal stock; the yolks of three eggs; a little cayenne pepper

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