Celery with Cream

Ingredients

• four heads of fine celery
• two ounces of butter
• one tablespoonful of fecula
• half a pint of consomme
• two beaten egg yolks
• three tablespoonfuls of creanij
• the third of a pinch of grated nutmeg
• six croutons

Method

1. 1

   Pare and cut celery, blanch, then cook with butter and fecula.

2. 2

   Moisten with consomme, thicken with egg yolks and cream, season, and serve garnished with croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 236. The excerpt below is the record exactly as published.

Celery with Creani. — Pare nicely four heads of fine celery, and cut it into pieces two inches in length; wash thoroughly; remove from the water with the hands, and lay it on a napkin. By so doing no sand will adhere to the celery. Blanch it in boiling salted water for five minutes; remove, drain, and put it in a sautoire with two ounces of butter and one tablespoonful of fecula; stir all well together, and moisten with half a pint of consomme (No. 100). Cook and reduce the whole for twenty min- utes; when done, thicken with two beaten egg yolks diluted in three table- spoonfuls of creanij and add the third of a pinch of grated nutmeg. Serve garnished with six croutons

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