1482.—CELERY CROQUETTES. (Fr.—Croquettes de Céléri.)
Ingredients.—2 heads of celery, stock, 1 oz. of butter, 1 oz. of flour, 1 shallot, 1 gill of milk, seasoning, 2 yolks of eggs, egg and breadcrumbs, fat for frying.
Method.—Trim and wash the celery, and cut into short pieces, blanch them in salted water, and drain, then cook till tender in well seasoned stock. Drain the cooked celery, and chop it rather finely. Melt the butter in a stewpan, add the shallot (chopped), and fry a little, stir in the flour, blend these together, and gradually add a gill of milk. Stir till it boils, and put in the chopped celery. Season with salt and pepper, and cook for 15 minutes, adding the egg-yolks at the last. Spread the mixture on a dish and let it get cold. Make up into croquettes—cork or ball shapes—egg and crumb them, fry in hot fat to a golden colour, drain them on a cloth or paper, and dish up.
Time.—1 hour. Average Cost, 1s. 2d. to 1s. 4d. Sufficient for 6 to 7 persons.
1483.—CELERY FRITTERS CURRIED. (Fr.—Beignets de Céléri au Kari.)
Ingredients.—Celery, Béchamel sauce No. 178, curry-paste, curry-powder, frying-batter, salt.
Method.—Wash and clean some white celery, cut it into 2-inch pieces, and cook it till tender in stock or salted water. Drain the pieces on a sieve. When cold toss it in the thick Béchamel sauce, previously mixed with Mulligatawny or curry-paste: the pieces must be thoroughly coated with sauce. Dip each piece in batter; drop into boiling fat, fry a golden colour, and drain on a cloth or paper. Sprinkle with fine salt mixed with a little curry-powder (just enough to colour it), dish up on a folded napkin, and send to table immediately.
Asparagus, cucumber or marrow may be treated in the same manner. Instead of using batter, they may be egged and rolled in breadcrumbs, though this is rather more difficult than the former method.
Time.—About 1½ hours. Average Cost, 1s. 6d. for 1 dish. Seasonable from September to February.
Alexanders.—This plant, Smyrnium olusatrum, is a native of Great Britain, and is found in its wild state near the sea coast. It was formerly cultivated for its leaf-stalks, but its place is now taken by celery.
1484.—CELERY, FRIED. (Fr.—Beignets de Céleri.)
Ingredients.—Celery, frying-batter, frying-fat.
Method.—Prepare and boil the celery, as directed in Celery with White Sauce, and cut it into short lengths. Have ready some frying-batter and a deep pan of hot fat, dip each piece of celery separately into the batter, and fry until crisp and lightly-browned. Drain well, and serve at once.
