Celery Purée
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- celery
- consommé
- potato purée
- butter
Instructions
- Slice the celery and blanch it.
- Stew it until completely cooked with a little very fatty consommé.
- Drain it as soon as it is cooked and pass it through a sieve, joining to it the cooking liquid well skimmed of fat.
- Bind the purée with about a quarter of potato purée, very white and kept a little firm.
- Heat it, butter it at the last moment and dress in a timbale.