Creme de Celeri

Name: Creme de Celeri
Yield: 6 servings
Ingredients: one lb. of the white of celery; one and one-quarter pints of Béchamel; one-half pint of white consommé; two tablespoonfuls of a brunoise of celery; one oz. of butter

From A guide to modern cookery, 1909

Serves 6

This soup may also be prepared as a purée or a velouté.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 142. The excerpt below is the record exactly as published.

CREME DE CELERI Mince one lb. of the white of celery; parboil for seven or eight minutes; drain, and stew in one oz. of butter. Mix one and one-quarter pints of Béchamel with it; complete the cooking slowly, and rub through tammy. Add one-half pint of white consommé; heat without allowing to boil, and finish the preparation with cream when about to serve. Garnish with two tablespoonfuls of a brunoise of celery

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