Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 155

Scrape and thoroughly clean the coarse outside branches of celery, cut into inch pieces and then parboil gently for fifteen minutes. Drain. Now place two tablespoons of butter in a saucepan and add one and one-half cupfuls of the prepared celery. Cover closely and cook until tender, shaking occasionally to prevent sticking to the pan. Season, and when ready to serve cover with espaniole or brown sauce made from stock.

To make sauce: Place two tablespoonfuls of fat in an iron frying pan and add four tablespoonfuls of flour; work to a roux, browning well. Now add one and a half cupfuls of stock and bring to a boil. Cook for five minutes and then strain and return to the saucepan and season. Use a bouillon cube to make the stock if none of the regular stock is on hand.