184.—CELERY SAUCE. (Fr.—Sauce Céléri.) (For Boiled Turkey and Fowls.)
Ingredients.—¾ of a pint of white stock, ½ a pint of milk, 2 tablespoonfuls of cream, 1½ ozs. of butter, 1½ ozs. of flour, 2 sticks of celery (white part only), a blade of mace, salt and pepper.
Method.—Wash the celery, cut it into short pieces, cover with cold water, bring to the boil, and strain. Put the stock and mace into a stewpan, add the celery, simmer until tender (45 to 60 minutes), then rub through a fine hair sieve. Melt the butter in the stewpan, stir in the flour, cook for 2 or 3 minutes, then add the milk, and celery purée, and stir until it boils. Add seasoning to taste, stir in the cream and use as required.
Average Cost.—1s. per pint. Sufficient for a boiled turkey or two fowls.
185.—CELERY SAUCE. (Fr.—Sauce Céléri.) (A more simple Recipe.)
Ingredients.—¾ of a pint of melted butter (see page 228) 1 head of celery (the white part only), salt and pepper.
Method.—Wash the celery and chop it coarsely. Put it into a stewpan with barely sufficient water to cover it, and simmer ½ for an hour. Stir occasionally as the water evaporates and the celery becomes rather dry. Add the melted butter, stir until it boils, season to taste, and serve.
Time.—1 hour. Average Cost, 5d. Sufficient for a boiled turkey.
186.—CHAUD-FROID SAUCE (WHITE). (Fr.—Sauce Chaud-Froid Blanche.) (Cold Sauce for masking Chicken, Cutlets, etc.)
Ingredients.—½ a pint of Béchamel sauce, ¼ of a pint of aspic jelly, ¼ of a pint of cream, 5 or 6 sheets of French gelatine, 1 teaspoonful of chilli vinegar or lemon-juice.
Method.—Dissolve the gelatine in the aspic jelly, and mix with the hot sauce. Stir over the fire until it boils, then add the vinegar or lemon-juice, simmer for 3 or 4 minutes, and strain or pass through a tammy-cloth. When cool add the cream, and use as required, when just on the point of setting.
Time.—25 to 35 minutes. Average Cost, 1s. to 1s. 2d. for this quantity.