Celery Sauce
From A guide to modern cookery, 1909
Serves 4
Excellent with boiled or braised poultry.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 32. The excerpt below is the record exactly as published.
CELERY SAUCE Clean six stalks of celery (only use the hearts), put them in a sautépan, wholly immerse in consommé, 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 tammy and put the purée in a stewpan. Now thin the purée with an equal quantity of cream sauce and a little reduced celery liquor
Cook this with the app: pantry check, scaling, and the assistant.