Cream of Celery

Ingredients

• three stalks of celery
• a piece of butter the size of an egg
• two tablespoonfuls of flour
• two quarts of white stock
• one cup of good cream
• two ounces of table butter

Method

1. 1

   Cut celery, wash, and drain.

2. 2

   Cook in butter for 10 minutes without changing color.

3. 3

   Add flour, stir, and moisten with stock.

4. 4

   Boil for an hour, strain, and heat again.

5. 5

   Season and add cream and butter before serving.

6. 6

   Serve with small bread croutons.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 6. The excerpt below is the record exactly as published.

CREAM OF CELERY ^3 Cut three stalks of celery in small pieces, wash well, and drain off the water. Put the celery in a saucepan with a piece of butter the size of an egg and let it cook in the butter for about ten minutes. (Do not let the celery change its colour.) Add two tablespoonfuls of flour, stir well for a few minutes, and then moisten with two quarts of white stock. Boil for an hour, rub it through a fine sieve, and put it back on the stove. Heat it nearly to the boiling point, season to taste, and add one cup of good cream and two ounces of table butter

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