171 Celery Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare and wash 6 celery hearts, place them in a shallow pan, cover with White Bouillon, add a Bouquet garni, an onion stuck with a clove and cook together gently until tender.

Drain the celery well, pound it in a mortar and pass through a fine sieve. Add an equal quantity of Cream Sauce and 2–3 tbs of reduced cooking liquor from the celery. Reheat without boiling and keep in a Bain-marie.

The sauce is specially suitable for serving with roast turkey.