Other Recipes from SAUCESSpanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Devil For Boiled Ham Or Fowl
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce
Celery Sauce(Sauces) - (Joe Tilden's Recipes For Epicures)
Put in a stewpan with salt, cayenne and a blade of mace, three grated
heads of celery. Cover with boiling water. Boil ten minutes and drain.
Return to the fire with enough veal stock to cover the celery and stew
half an hour. Then add two ounces of butter rolled in flour, and half
a cup of cream. Shake over the fire a minute or two and serve at once.
CELERY SAUCE.Cut in small pieces from about four to five heads of celery, which if
not very young must be peeled, simmer it till tender in half a pint of
veal gravy, if intended for white sauce, then add a spoonful of flour,
the yolks of three eggs, white pepper, salt, and the juice of one
lemon, these should be previously mixed together with a little water
till perfectly smooth and thin, and be stirred in with the sauce;
cream, instead of eggs, is used in English kitchens.
Chopped Celery SauceGrate three or four large cucumbers; drain them on a sieve; to this
drained pulp add a half teaspoonful of salt, a dash of red pepper, a
teaspoonful of onion juice, a tablespoonful of lemon juice, and their stir
in carefully two or three tablespoonfuls of very thick cream; if you can
whip the cream a little first, so much the better. Cream may also be added
to the tomato.
Celery SauceMRS. THEOPHILUS OLIVER.
Fifteen ripe tomatoes, two peppers, five large onions, seven and a half
tablespoonfuls of white sugar, two and one half tablespoonfuls of salt,
three cups of vinegar, two heads of celery, chop celery onions, and
peppers, and boil all together an hour and a half.
10 Chicken In Celery SauceTake the roots of a bunch of celery, clean and cut it into small pieces,
put them into a saucepan and cover with cold water, about a pint, stew
slowly and when tender put through a vegetable press. Into a saucepan
put 1 tablespoonful each of flour and butter. When melted and rubbed
smooth add 1/2 a cup of milk and the celery. Stir well and when it boils
add salt and pepper. Have 1 pt. of cold chicken cut into dice, and add
them to the boiling sauce when all is hot. Serve with toast points.
3 Boiled Partridge With Celery SauceDress the partridge as for roasting, make a stuffing with 1/2 cup of
bread crumbs, 1/2 cup of chopped celery seasoned with a little butter
and celery salt. Cover with boiling water, cook until tender. Make a
sauce with 1 tablespoonful of butter in which fry 2 tablespoonfuls of
bread crumbs, 1/2 cup of chopped celery, 1 cup milk, salt and pepper.
Let this boil up once.
Potatoes And Eggs With Celery Sauce3 eggs.
1 ounce butter.
1 ounce flour.
1 pinch of mace.
1 small head of celery.
1 small onion.
1/2 teaspoon salt.
1 pint water.
1 gill of milk.
Peel the potatoes, and let them simmer gently in a pint of water with
the celery and onions sliced, the peppercorns, mace and salt, until the
potatoes are quite tender, but not broken. Boil the eggs until hard.
Slice the potatoes, taking care to obtain three nice even slices from
each potato, lay these on a hot dish, shell the eggs, cut them in half,
remove the ends so that they will stand, and place half an egg on each
slice of potato; strain the sauce, add milk, thicken with butter and
flour, and pour over the eggs. A little vinegar or ketchup may be poured
over the slices of potato before placing the eggs, if liked, or chopped
parsley may be added to the sauce.
White Celery Sauce For Boiled PoultryTake five or six heads of celery--cut off the green tops, cut up the
remainder into small bits, and boil it till tender, in half a pint of
water--mix two or three tea spoonsful of flour smoothly with a little
milk--then add half a tea cup more of milk, stir it in, add a small lump
of butter, and a little salt. When it boils, take it up.
Celery Sauce WhiteMake some strong boiled gravy, with veal, a good deal of spice, and
sweet-herbs; put these into a stewpan with celery cut into pieces of
about two or three inches in length, ready boiled, and thicken it with
three quarters of a pound of butter rolled in flour, and half a pint of
cream. Boil this up, and squeeze in some lemon-juice; pour some of it
into the dish.
This is an excellent sauce for boiled turkey, fowl, or veal. When the
stuffing is made for turkey, make some of it into balls, and boil them.
Celery Sauce BrownPut the celery, cut into pieces about an inch long, and the onions
sliced, with a small lump of butter; stew them on a slow fire till quite
tender; add two spoonfuls of flour, half a pint of veal or beef broth,
salt, pepper, and a little milk or cream. Boil it a quarter of an hour.
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