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Sauce for Celery au Jus

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

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A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

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

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Method

  1. The celery, prepared as above, are seasoned with the following sauce: Make a roux melting a piece of butter and browning an equal weight of flour;
  2. stir for about three minutes on the fire, after which thin the roux with a little brown stock or with bouillon cubes diluted in water.
  3. Continue stirring and reduce the sauce.
  4. Then rub through a sieve, pour over the celery and serve very hot.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Sieve
Source Public domain in the USA
Credit

From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). 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.