Celery Sauce

Ingredients

• 1 cup milk
• 1/2 cup of water
• 2 cups of chopped celery

Method

1. 1

   Use recipe for White Sauce, using instead of one cup of milk, one half cup of milk and one half cup of water in which celery was cooked.

2. 2

   Add just before serving two cups of chopped celery which has been boiled until tender.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 46. The excerpt below is the record exactly as published.

1 cup milk or white stock \ teaspoon pepper Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached. Boil five minutes, beating constantly. Brown Sauce 3 tablespoons butter 1 cup milk or brown stock 4 tablespoons flour i teaspoon salt few grains pepper Melt the butter and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil five minutes, stirring all of the time. Allemande Sauce Use same ingredients as for Veloute Sauce, adding the yolks of two eggs and one teaspoon chopped parsley. Cook one minute. Bechamel Sauce 2 tablespoons butter bit of bay leaf 2 tablespoons flour I teaspoon salt 1 teaspoon chopped onion ^ teaspoon pepper 1 teaspoon chopped carrot 1 cup white stock Saute vegetables in butter. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes. A richer sauce is made by adding one half cup cream. 118 sauc:es for meat and vegetables 119 Bearnaise Sauce 4 egg yolks 4 tablespoons oil or butter 1 teaspoon salt 1 tablespoon tarragon vinegar cayenne 1 tablespoon hot water 1 teaspoon chopped parsley Mix yolks and water ; add butter and set in a dish of hot water ; stir constantly until mixture thickens ; add season- ings and serve immediately. Tomato Bearnaise Sauce To Bearnaise Sauce add one fourth cup tomato puree. Both Bearnaise and Tomato Bearnaise Sauces must be cooked at a low temperature, otherwise the mixture will not be smooth. The sauce should be creamy and of the consistency of mayonnaise dressing. Bread Sauce 2 tablespoons butter sprig of parsley 1 cup bread crumbs ^ teaspoon salt 2 tablespoons chopped onion ^ teaspoon pepper 3 cloves If cups milk bit of bay leaf bit of mace Scald milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game. Browned Bread Sauce Use same rule as for Bread Sauce, adding one cup crumbs, which have been sauted a light brown in butter. Black Butter Sauce 4 tablespoons butter 1 tablespoon parsley few grains cayenne 2 tablespoons vinegar Brown butter, add remaining ingredients. Serve. 120 LOWNEY'S COOK BOOK Caper Sauce 2 tablespoons butter few grains cayenne 4 tablespoons flour li cups boiling water ^ teaspoon salt I cup capers few drops onion juice 1 tablespoon butter Melt the two tablespoons batter, add flour, seasonings, and water. Cook ten minutes ; add capers and just before serving a tablespoon butter. Celery Sauce Use recipe for White Sauce, using instead of one cup of milk, one half cup of milk and one half cup of water in which celery was cooked. Add just before serving two cups of chopped celery

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