Cream Of Celery


Cut up six stalks of celery into half-inch pieces; put

them into a saucepan with one red onion quartered, one blade of mace,

salt, and a few whole peppers; add a quart of veal stock, and boil for

one hour. Rub the ingredients through a sieve; put the pulp into a

saucepan, and add one quart more of veal stock; boil; then draw to one

side of fire to keep hot.



Boil three pints of cream; strain it into the soup; whisk the soup at

the same time (if not thick enough to suit your taste add a little

flour); taste for seasoning; pour it into a hot tureen; serve with small

pieces of toast or croutons.



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