Celery with Gravy a la Bonne Femme

Ingredients

• two bunches of fine Kalamazoo celery
• half a pint of broth
• a gill of white roux
• a pinch of salt
• twelve whole peppers
• a third of a pinch of nutmeg
• a gill of clear gravy or half an ounce of butter

Method

1. 1

   Clean and blanch the celery, then cook in roux with seasoning.

2. 2

   After twenty-five minutes, finish the sauce with gravy or butter, serve over the celery.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 235. The excerpt below is the record exactly as published.

Celery, with Gravy a la Bonne Femme. — Procure two bunches of fine Kalamazoo celery. If there should be four heads in each bunch, reserve two for table celery, as hors-d'oeuvres. Pare the outer branches, and clean thoroughly, cutting off the hard and green leaves. Cut them into equal lengths, and blanch them in boiling water for five minutes; drain, and add half a pint of broth (No. 99) to the water. Put the celery into a gill of white roux (No. 135) in a sautoire, and season with a pinch of salt, twelve whole peppers, and a third of a pinch of nutmeg. When the celery is sufficiently cooked, or after twenty-five minutes, finish the sauce with a gill of clear gravy or half an ounce of butter

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