White Celery Sauce for Boiled Poultry

Ingredients

• Take six heads of celery
• boil in half a pint of water
• mix three teaspoonf uls of flour
• six spoonf uls more of milk
• add a little sait
• a small pièce of butter

Method

1. 1

   Slice the celery into small bits and boil in half a pint of water until tender.

2. 2

   Mix flour smoothly with a little milk.

3. 3

   Add six spoonfuls more of milk, stir it in; add a little salt and a small piece of butter.

4. 4

   On boiling take off.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 19. The excerpt below is the record exactly as published.

WHITE CELERY SAUCE FOR BOILED POULTRY. Take six heads of celery, eut oflP the green tops, slice the remainder into small bits and boil in half a pint of water until it is tender ; mix three teaspoonf uls of flour 42 LA CUISINE CREOLE. smoothly, with a little milk. Add six spoonf uls more of milk, stir it in ; add a little sait and a small pièce of butter

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