Celery Sauce
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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 2 ingredients
- a clove stuck
- one onion
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.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
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- Clean six stalks of celery (only use the hearts), put them in a sautépan, wholly immerse in consommé, add a faggot and one onion with a clove stuck in it, and cook gently.
- Drain the celery, pound it in a mortar, then rub it through a tammy and put the purée in a stewpan.
- Now thin the purée with an equal quantity of cream sauce and a little reduced celery liquor.
- Heat it moderately, and, if it has to wait, put it in a bain-marie.
- This sauce is suited to boiled or braised poultry.
- It is excellent, and has been adopted in French cookery.
Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Blender
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Mortar and pestle
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Colander