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Boiled Celery, White Sauce

Boiled celery served with a white sauce made from roux and seasoned broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Boiled Celery, White Sauce

Ingredients

Directions

Prepare the celery

  1. Cut the outer stalks of celery into pieces three inches long.

  2. Wash the celery and steep in salt water for two hours.

  3. Drain the celery and boil in white broth until tender.

Make the sauce

  1. Remove from heat and strain off the broth.

  2. Thicken the broth with roux and season to taste.

Serve

  1. Arrange the celery in a deep dish and pour the sauce over it.

  2. Serve.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Outer stalks of celery
Forms the main vegetable body of the dish and becomes tender during boiling.
White broth
Cooks the celery and supplies the liquid that becomes the sauce base.
Roux
Thickens the strained broth into a smooth, cohesive white sauce.

The step that matters

Thicken the broth with roux. Roux must be cooked into the hot broth gradually and kept at a gentle simmer so it thickens smoothly without lumps or a raw flour taste.

“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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