Purée de Céleri-rave
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 4 ingredients
- one lb. of celeriac
- one oz. of butter
- one quart of white consommé
- two medium-sized potatoes
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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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- Finely mince one lb.
- of celeriac;
- blanch it;
- thoroughly drain it, and stew it gently in one oz.
- of butter.
- Moisten with one quart of white consommé;
- add two medium-sized potatoes, minced, and set to cook gently.
- Rub through tammy;
- despumate the purée gently for half an hour, and add butter when dishing up.
- Garnish: small bread dice fried in butter.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Colander