Celery Sauce

Ingredients

• 1 pint of butter sauce
• the yolk of 1 egg
• 1/2 cup cream
• 1 pint of fine-cut white table celery
• 1 teaspoonful salt

Method

1. 1

   Prepare butter sauce, add egg yolk and cream.

2. 2

   Cook celery in boiling water seasoned with salt until tender, drain, add to butter sauce, and serve with boiled poultry or meat.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 69. The excerpt below is the record exactly as published.

teaspoonful salt, Ya teaspoonful nutmeg; cook 10 minutes; then strain into a clean saucepan; return it to the fire; add Ys tablespoonful butter in small pieces, mix the yolks of 2 eggs with 1 tablespoonful lemon juice; pour them gradually into the sauce, being careful not to let it boil again; add 1 fine-chopped hard-boiled egg and 1 teaspoonful fine-chopped parsley, and serve. Parsley Sauce. — Melt in a saucepan 2 ounces of butter ; add i tablespoonful fiour ; stir this over the fire a few minutes ; then add Yt pii^t boiling milk; season with Ys teaspoonful salt; boil 3 minutes; remove from the fire; add 1 tablespoonful fine-chopped parsley, and serve. Celery Sauce. — Prepare 1 pint of butter sauce ; add the yolk of 1 egg and Ys cup cream ; place 1 pint of fine-cut white table celery

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