Celery Sauce
From Soyer's standard cookery, 1912
Serves 4
Serve with boiled or braised poultry.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 39. The excerpt below is the record exactly as published.
Celery Sauce. Clean six stalks of celery using only the hearts, put them in a saucepan, wholly immerse in consomme, add a faggot and one onion with a clove stuck in it, and cook gently. Drain the celery, pound it in a mortar, then rub it through a sieve and put the puree in stewpan. Now thin the puree with an equal quantity of cream sauce and a little reduced celery liquor
Cook this with the app: pantry check, scaling, and the assistant.