(2720). Celery With Bechamel And Croutons (Celeri Bechamel Aux Croutons)

Cut into large squares, each one inch in size, the yellow stalks of a head of celery; blanch them in water, drain and place in a saucepan with a quart of white broth (No. 194a), au ounce of butler and a coffeespoonful of powdered sugar; cook so that the liquid reduces, and when the celery is done add to it a pint of bechamel sauce (No. 409), some grated nutmeg and salt. Just when serving incorporate two ounces of fresh butter; pour into a vegetable dish and garnish around with bread croutons shaped like small hearts (Fig. 40) and fried in butter.

(2721). Celery Stalks With Half-Glaze, Espagnole And Marrow, Or Yeloute Sauce (Pieds De Celeri A La Demi-Glace A La Sauce Espagnole A La Moelle Ou Au Veloute)

Suppress the outer hard stalks from eight or ten tender, but not too large celery heads; cut the remainder into four or.five-inch lengths and pare the roots to a point. Wash them carefully and blanch for twenty minutes; refresh and range them in a saucepan to cover with unskimmed broth (No. 194a); lay a buttered paper or a thin slice of fat pork on the top and cook very slowly. Drain, wipe well, pare and dress them on a dish; mask over entirely with a half-glaze sauce (No. 413) reduced with Madeira wine, or else an espagnole sauce (No. 414) with marrow, or a veloute sauce (No. 415) reduced with mushroom essence (No. 392) and buttered when ready to serve.