Crème de Céleri
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 5 ingredients
- one lb. of the white of celery
- one oz. of butter
- one and one-quarter pints of Béchamel
- one-half pint of white consommé
- two tablespoonfuls of a brunoise of celery
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
Chef Wood
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- Mince one lb.
- of the white of celery;
- parboil for seven or eight minutes;
- drain, and stew in one oz.
- of butter.
- Mix one and one-quarter pints of Béchamel with it;
- complete the cooking slowly, and rub through tammy.
- Add one-half pint of white consommé;
- heat without allowing to boil, and finish the preparation with cream when about to serve.
- Garnish with two tablespoonfuls of a brunoise of celery.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander