Cream of Celery a l'Espagnole

Ingredients

• two stalks of celery
• one ounce of butter
• a pint of good broth
• half a tablespoonful of salt
• a teaspoonful of pepper
• one quart of broth
• two egg yolks
• half a cupful of cold consomme
• three tablespoonfuls of boiled rice
• one ounce of butter

Method

1. 1

   Cook celery with butter, add broth, season, boil, strain, moisten with broth, thicken with egg yolks and consomme, add rice, and finish with butter.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 102. The excerpt below is the record exactly as published.

Cream of Celery a 1'Espagnole. — Put two stalks of celery, cut into fine strips, in a covered saucepan, with one ounce of butter; add a pint of good broth (No. 99), with half a tablespoonful of salt and a teaspoonful of pepper. Boil for thirty minutes ; then rub through a sieve, moisten with one quart of broth, and before serving thicken with two egg yolks diluted in half a cupful of cold consomme (No. 100). Add three table- spoonfuls of boiled ric

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