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.