Celery Sauce
Ingredients
Directions
Prepare
Use the best part of a large head of celery.
Add 1 pint of white sauce flavored with celery.
Add 1 pint of white stock.
Add 1 teaspoonful salt.
Cut the celery into small pieces.
Cook the celery
Place the celery in a stew-pan with the stock.
Cover and cook gently until tender.
Chop the celery finely.
Finish and serve
Add the sauce and boil up.
Serve with boiled chicken or turkey.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Celery (in the method)
- Provides the main flavor and, once cooked tender, a soft, finely chopped texture.
- White sauce (in the method)
- Adds body and a creamy, smooth texture to the finished sauce.
- White stock (in the method)
- Adds savory liquid that cooks the celery and thins the sauce.
The step that matters
Cook gently until tender. Celery must be fully softened before it is chopped and combined with the sauce. Gentle heat softens the fibers evenly without breaking them down or scorching the stock, so the sauce stays smooth and the celery keeps its flavor.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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