Cream of Celery

Ingredients

• half a pint of mirepoix (No. 138)
• one ounce of butter
• three tablespoonfuls of flour
• three pints of white broth (No. 99)
• half a bunch of celery
• a little nutmeg
• half a tablespoonful of salt
• half a cupful of cream
• two tablespoonfuls of croutons (No. 133)

Method

1. 1

   Heat mirepoix with butter, add flour, and moisten with broth.

2. 2

   Add celery and nutmeg, boil for forty-five minutes, strain, add cream, and serve with croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 100. The excerpt below is the record exactly as published.

Cream of Celery. — Heat half a pint of mirepoix (No. 138) in a saucepan with an ounce of butter, adding three tablespoonfuls of flour; moisten with three pints of white broth (No. 99), put in half a bunch of celery with a little nutmeg, and half a tablespoonful of salt; let boil well for -forty-five minutes then strain through a sieve; add half a cupful of cream, and serve with two tablespoonfuls of croutons (No. 133). 72. Cream Of Artichokes. — Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter

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