Puree de Celeri aux Croutons

Ingredients

• Mashed celery
• mixed with a liaison of well-reduced bechamel sauce (No. 202)
• a little fresh butter
• seasoned with salt
• seasoned with pepper
• grated nutmeg
• a little sugar
• served with triangular-shaped slices of fried bread (croutons)

Method

1. 1

   Mash celery and pass through a sieve.

2. 2

   Season with salt, pepper, nutmeg, and sugar.

3. 3

   Mix with bechamel sauce and fresh butter.

4. 4

   Serve with croutons.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 381. The excerpt below is the record exactly as published.

a little fresh butter has been incor- porated. G G 450 THE NEW CENTURY COOKERY BOOK 1330. Celeri frit a la Tomate. — Boiled celery (cut into four-inch lengths) drained and seasoned. Dipped in frying batter and fried in hot fat. Dish up and serve with tomato sauce (No. 271). 1331. Puree de Celeri aux Croutons. — Mashed celery, passed through a sieve, seasoned with salt, pepper, grated nutmeg, and a little sugar, mixed with a liaison of well-reduced bechamel sauce (No. 202) and fresh butter, and served with triangular-shaped slices of fried bread (croutons). 1332. Cepes farcis au Jus. — Stuffed cepes (a species of mushroom) moistened with gravy and cooked in the oven. Dished up and served with its own gravy, seasoned and freed from grease. 1333. Cepes d la Jiordelaise. — Cepes, or ceps, are a kind of edible mushroom of a yellowish colour ; they are largely cultivated in the province and district of Bordeaux, and are imported to this country in a preserved state, generally in oil or in water ( au natuel). 1333 a. Cepes d V Haile. — Cepes have a most agreeable and nutty flavour, and make an excellent vegetable. Side dish or savoury. To prepare a dish of ‘ cepes a la Bordelaise ’ mince very finely two small cloves of garlic, fry this in a saute-pan with a couple of tablespoonfuls of sweet oil (huile de Provence) a pale colour, then pour off the oil and add about an ounce of butter ; when hot pour in a pint can of preserved cepes (previously drained), sprinkle with finely chopped parsley, season with pepper a

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