No. 17 1-2.—Celery Puree for Turkey

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Chop up six or eight heads of celery, boil them a few minutes; drain and put them in a saucepan, with half a pound of butter, some white soup stock, a little sugar, pepper and salt; cook till soft, then strain it through a sieve, heat it again and add a cup of milk or cream.