nut-freesoy-freefish-freeshellfish-free

Celery Sauce

Name: Celery Sauce
Yield: 3 servings
Ingredients: three ounces of butter; two stalks of celery; one and one-half spoonful of flour; two pints of chicken broth; a little salt; the yolks of two eggs; a cup of cream

From The Hotel St. Francis cook book, 1919

Serves 3

Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 185. The excerpt below is the record exactly as published.

Celery sauce. Warm three ounces of butter in a casserole ; add two stalks of celery, cut in small squares, well-washed and dried ; and one and one-half spoonful of flour. Heat through, and then add two pints of chicken broth and a little salt. Boil until the celery is soft ; then bind with the yolks of two eggs and a cup of cream

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