- Blanch two pounds of white celery stalks, after washing and scraping them, drain and mince them up. Put four ounces of butter into a saucepan and when warm, add the minced celery and let fry without coloring, then moisten with a quart of stock (No. 189), seasoning with salt and sugar, cook and reduce this to nothing, then pound and press it through a sieve, heat it once more, add to it a pint of bechamel (No. 409), and lastly two ounces of fresh butter.

For The Celery Knobs

Have two pounds of celery knobs, cut each in four pieces, after peeling them; blanch them in hot water, drain, return them to the saucepan with salt, sugar and two ounces of butter, and reduce till dry, pound and rub through a sieve, add a gill of allemande (No. 407), and just before serving, stir in two ounces of fine butter.

Cardoons

Mince some cooked cardoons; reduce a bechamel (No. 409) with meat glaze (No. 401), add the cardoons and reduce the whole together for twelve minutes; season with salt and sugar; rub through a fine sieve and return the pulp to the saucepan to heat without boiling and finish at the last moment with a piece of fresh butter.