Recipe or source entry
Puree of Celery
This is prepared nearly in the same manner as celery sauce, No. 91, the only difference being that, for cutlets, or any other entrée, less flour and liquid, and more celery must be used; also that the puree must be thicker, in order the better to pile it up in the centre of an entrée.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter02/puree-celery.html- Legacy revision
8531e8373e9b- Source checksum
dbaae9c1c67a3b41dd20b2328941ea422e2bb5ac0b273251b20e5cb3686b1144- Legacy text checksum
f6b59ad6b6392046a1e42b0b7d614375dd3fc29ceabcb38f4509c427da6def3f
Cite this page
Puree of Celery. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter02/puree-celery.html