Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 258

Cut and trim a dozen heads of celery; put them in cold water to blanch; stew them in a little butter, salt, and water. When done enough they should be quite soft, but not broken. Drain them, and have ready a rich white sauce, the same that is used for boiled chickens, only without truffles or mushrooms; pour this sauce over the celery, and serve hot.