Cream of Celery (Paris)

Ingredients

• one head of celery
• boil it twenty minutes in I pint of chicken broth
• 2 tablespoon-fuls'of flour
• the same amount of butter
• salt
• pepper
• i pint rich, boiling milk

Method

1. 1

   Mash celery and boil in chicken broth for 20 minutes.

2. 2

   Blend flour with butter, add salt, pepper, and boiling milk, then strain carefully.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 13. The excerpt below is the record exactly as published.

CREAM OP CELERY. (Paris.) Cut off the dps of one head of celery and mash it with a potato-masher, then boil it twenty minutes in I pint of chicken broth. Blend 2 tablespoon- fuls'of flour with the same amount of butter, add salt and pepper, sdr in i pint rich, boiling milk

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