By Auguste Escoffier
Mix together 1¼ litres (2⅕ pt or 5½ U.S. cups) Crème de Volaille and 5 dl (18 fl oz or 2¼ U.S. cups) Crème de Céleri; reheat and finish with 2½ dl (9 fl oz or 1⅛ U.S. cups) cream.
1 dariole mould of Celery Royale cut into small dice. Serve small Profiteroles separately.
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