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Celeriac

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Two lbs. of Cèpes
  2. one pint of vinegar
  3. one-third pint of oil
  4. a pinch of coriander
  5. five lbs. of Morella cherries
  6. a sprig of tarragon
  7. one-half lb. of brown sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Quarter, peel, and cut the vegetable in julienne fashion.
  2. Prepare the seasoning with mustard, salt, pepper, and vinegar;
  3. add the julienne of Celeriac and mix thoroughly.
  4. When the roots are quite soft, a seasoning consisting of mustard-and-cream sauce is preferable.
  5. 329a—MARINADED CÈPES Select some very small and fresh cèpes.
  6. Parboil them for eight minutes, drain and cool them, put them into a basin, and cover them with the boiling marinade after having passed the latter through a strainer.
  7. Marinade for Two lbs.
  8. of Cèpes.—Put into a saucepan one pint of vinegar, one-third pint of oil, a crushed clove of garlic, a fragment of bay, and a little thyme, six peppercorns, a pinch of coriander, a few fennel leaves, and a small root of parsley.
  9. Set to boil for five minutes.
  10. Leave the mushrooms to marinade for five or six hours before using them.
  11. 329b—CHERRIES A L’ALLEMANDE Take five lbs.
  12. of Morella cherries, put them into a bottle, as in the case of cherry brandy, and add thereto three cloves, a fragment of cinnamon, some grated nutmeg, and a sprig of tarragon.
  13. Pour over the cherries two quarts of vinegar, boiled with one-half lb.
  14. of brown sugar and properly cooled.
  15. Cork the bottle, and leave the fruit to macerate for a fortnight.
  16. 329c—BRAINS A LA ROBERT Cook well-cleansed sheep’s or lamb’s brains in court-bouillon, and cool.
  17. Divide them up into thin and regular slices, and place them on a hors-d’œuvre dish.
  18. Rub the brain remains through a fine sieve, combine the resulting purée with a mustard-and-cream sauce, and add thereto a fine julienne of the white part only of celery.
  19. Cover the slices of brain with the sauce.
  20. 329d—CUCUMBER A LA DANOISE Cut the cucumber to the shape of small cassolettes or barquettes, blanch and marinade them.
  21. Garnish with a preparation composed of a purée of salmon mixed with fillets of herring and chopped, hard-boiled eggs in equal quantities.
  22. Sprinkle a little chopped horse-radish over the garnish.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Sieve
  • Colander
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.