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Celeri Etuvee

A stew of celery cooked with bacon, butter, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Celery and butter are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Celeri Etuvee

Ingredients

Directions

Prepare

  1. Cut the celery to fit your dish.

  2. Line a stewpan with bacon slices.

  3. Place the celery on the bacon and add butter.

Stew

  1. Cover with buttered paper and moisten with broth.

  2. Stew gently until tender.

Serve

  1. Drain off excess fat and serve on a napkin.

  2. Pour béchamel sauce over the celery.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + buttertop 25% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Celery
Forms the main body of the dish and becomes tender and mild during gentle stewing.
Fat bacon slices
Lines the pan and releases fat that flavours the celery as it stews.
Fresh butter
Adds richness and a smooth, mellow flavour to the celery.
Light broth
Moistens the celery so it softens gently and does not dry out during stewing.

The step that matters

Stew gently until tender. Low, gentle heat under buttered paper softens the celery's fibrous stalks evenly while the broth keeps them moist. Too much heat or too little liquid can leave them stringy, tough or scorched.

“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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