Purée of Celery
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France.
Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). 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.
Ingredients
Method
- Take a bunch of celery, and wash it well;
- cut it in pieces and place it in a saucepan with water, a little salt, and boil thoroughly, drain, and put it in cold water.
- In another saucepan put an ounce of butter (which melt), one ounce of flour, salt, pepper, and a very little nutmeg;
- mix all together, adding the celery, not quite a quart of consommé (stock), and the same of cream.
- Put it on the fire, taking care to stir until it boils, press through a sieve and again put it on the fire for a moment;
- serve.
Plating
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