4014 Purée de Céleri

Purée of Celery

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the celery into slices then blanch and drain them. Cook with a little very fatty White Bouillon until tender.

Drain well as soon as cooked then pass through a sieve together with some of the cooking liquid well-skimmed of fat. Add about one-third its quantity of fairly stiff and very White mashed potato; mix together, reheat and finish with butter at the last moment.

Serve in a deep dish.