Cream Of Celery

Into a good veal or chicken stock is put a knuckle of ham, a few onions, plenty of outside stalks of celery, and a few blades of mace; boiled till celery is soft, ham then taken out and the soup thickened with roux and rubbed through a fine sieve, boiled up again with the addition of an equal quantity of Bechamel sauce, seasoned and served (also called puree).

Puree Of Celery And Onions

Same as the preceding, but using a puree of onions or sauce soubise to add with the celery puree, instead of Bechamel.

Celery Consomme

The vegetables in the consomme stock composed mostly of celery, to give it a pronounced flavor; when strained and skimmed, Julienne strips of boiled celery added to it, seasoned and served.

Stewed Celery On Toast

Celery stalks all cut about the same size like asparagus, boiled tender in salted water, taken up and arranged in a sautoir, moistened with Veloute sauce, simmered; served with one end resting on toast, with some of the sauce poured over the ends.

Celery Patties

The hearts of eight heads of celery boiled till tender, drained, then pounded to a paste with a cupful each of grated ham, cream, and fine bread crumbs, seasoned with salt, pepper and a little butter, the mixture steamed till it thickens, then filled into patty cases and served hot.

Baked Celery With Cheese

The celery cut into inch lengths like macaroni, boiled in salted water till tender, drained, mixed with a little grated ham and chopped green celery leaves, arranged in layers in baking dish, each layer sprinkled with grated cheese; when full, moistened with Veloute sauce, sprinkled with grated bread crumbs mixed with cheese, then with melted butter and baked.

Celery With Marrow

The stewed celery (as in Slewed Celery on Toast) served on toast spread with marrow; served garnished with slices of cooked marrow.

Fried Celery, Sauce Villeroi

Three-inch lengths of celery stalk boiled not quite done in salted water, drained, seasoned with salt and pepper, breaded and fried; served with Villeroi sauce poured around.

Boiled Celery With Onions

Stalks of celery about three inches long, small onions of an even size, both boiled together in veal stock till tender; served, the celery on toast masked with Bechamel sauce, garnished with onions.

Celery Fritters

Celery stalks three inches long, tied in bundles three stalks thick, boiled till tender in salted water, taken up and drained, seasoned with salt, pepper and Parmesan cheese, string removed, dipped in batter and fried; served as a vegetable.

Braised Celery On Toast

Celery stalks all of an even size, boiled not quite done in salted water, then arranged in a sautoir, and moistened with strong chicken stock and a piece of glaze, stewed down rich; served on toast with the glaze poured over it.

Celery Saute

Celery stalks of an even size, blanched, then arranged in a sautoir with some bacon trimmings and a minced shallot, heated thoroughly, then moistened with equal parts of tomato and Espagnole sauces, simmered till done; served on toast with the sauce poured over.

Mayonnaise Of Celery

The tender parts only should be used by cutting them into pencil strips an inch long, washing thoroughly, then drained and mixed with mayonnaise; served on a leaf of lettuce.

Celeriac

-A form of celery with a bulbous root, used as a salad and for flavoring, but little used in hotel work.