Chapter XVIII · Vegetables and Farinaceous Products · No. 2066
2066—Purée de Céleri
Slice the celery; parboil it, and stew it, until it is quite cooked, in a little very fat consommé.
Drain as soon as cooked; rub through a sieve, adding the while the cooking-liquor cleared of all grease; thicken the purée with about one quart of very white and firm potato purée; heat; add butter at the last moment, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2066, p. 632. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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