No. 17.—White Celery Sauce for Boiled Poultry

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take six heads of celery, cut off the green tops, slice the remainder into small bits and boil in half a pint of water until it is tender; mix three teaspoonfuls of flour smoothly, with a little milk. Add six spoonfuls more of milk, stir it in; add a little salt and a small piece of butter. On boiling take off.