Celery with Cream

Ingredients

• four heads of Celery
• 1 pinch of salt
• 1 wineglassful of white wine
• 1 teacupful of cream
• 2oz. of butter
• 1 table-spoonful of potato-flour

Method

1. 1

   Pare and cut Celery into 2 inch pieces, wash, and boil in salted water for five minutes.

2. 2

   Drain and sauté with butter and potato-flour, moistening with consommé.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 207. The excerpt below is the record exactly as published.

Celery with Cream. — (1) Cut six heads of Celery into pieces about 3in. long, wash these thoroughly in plenty of cold water to remove all the grit, put them into a saucepan of water, and boil until they are quite tender. Pour 1 break- fast-cupful of cream into a saucepan, mix in a lump of butter kneaded in flour, season with salt and grated nutmeg, and boil over a clear fire until the whole is quite thick. Take out the Celery and drain it, put it into the saucepan with the cream, and warm it thoroughly, without boiling ; then arrange the pieces on a dish, pour the sauce over, and serve. (2) Chop off the green parts of three or four heads of Celery, cut the white into pieces about 3in. in length, wash them well, put them into a saucepan with plenty of water, and boil until tender. Pour 1 breakfast-cupful of cream C elery — con tinned, . into a saucepan, add the strained and well-beaten yolks of four eggs, and sprinkle over salt and pepper to taste ; then drain the Celery and add it to this, and boil well until the liquor is thick. Cover a dish with slices of toast, pour the Celery mixture over them, and serve. Braised Celery. — Take a few heads of Celery and trim each stick, leaving only the white part; then tie them in bundles and parboil for about ten minutes, next throwing them into cold water. Take them out after a few minutes, drain them upon a sieve, afterwards place them in a stewpan with some white stock, and let them simmer gently for about an hour. When done, drain them upon a napkin, and dish up upon croutons of fried bread. Pour some good brown sauce, to which has been added a little chicken glaze, over the Celery, and serve. Celery Cordial. — Not much used, but very aromatic if well made. To 21b. of bruised Celery-seeds put lgall. of proof spirit and lgall. of syrup made from white sugar. Let it macerate for a month, clarify, and bottle for use. Celery •with Cream. — (1) Cut off the outside pieces of some Celery, remove the hard stems, and cut it into the lengths required ; well wash these and boil them in plenty of water for ten minutes ; then drain, refresh in cold water, and cut to equal lengths. Put them in a stewpan with some pieces of bacon and 1 pinch of salt, cover them with broth that has not had the fat skimmed off, and add the juice of half a lemon or 1 wineglassful of white wine ; put a sheet of paper over the top, and boil them on a moderate fire till they are done. Take them out carefully one by one and drain them on a sieve, trim nicely, arrange on a dish, pour over some bechamel sauce reduced with 1 teacupful of cream, and serve hot. (2) Pare nicely four heads of Celery, cut them into pieces 2in. in length, and wash thoroughly ; then remove from the water with the hands and lay them on a napkin, this preventing- sand from adhering to the Celery. Blanch them in boiling salted water for five minutes ; then remove, drain, and put in a saute-pan with 2oz. of butter and 1 table-spoonful of potato-flour

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