Fried Celery with Celery Puree

Ingredients

• eight heads of Celery
• salt
• milk
• plenty of dried flour
• a little bit of butter

Method

1. 1

   Trim and quarter the Celery, blanch in boiling salted water for 10 minutes.

2. 2

   Stew in broth until tender.

3. 3

   Divide into two parts; puree one half with milk and season.

4. 4

   Coat the other half in milk and flour, fry until golden brown.

5. 5

   Serve upright with the puree in the center, adding butter to the puree before serving.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 234. The excerpt below is the record exactly as published.

Fried Celery with Celery Puree. — Trim and quarter, say, eight heads of Celery. Remove any stringy or hard pieces, and blanch for ten minutes in boiling salted water. Then stew the Celery in a little broth till tender. Divide the Celery into two equal parts. Rub one half through a sieve, making it into a puree by adding milk. Season with white pepper and salt, and keep the puree hot. Take the other half of the Celery, which has remained in pieces. Coat each piece well by dipping it in milk and then rolling it in a cloth with plenty of dried flour. Pry these pieces a golden brown. Place them upright in a hot dish, and fill the centre with the puree. Stir a little bit of butter

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