This done, braise them after recipe No. [275]. When they are cooked, cut each stick into three pieces, and double up each section before dishing and serving.
[2065—VARIOUS PREPARATIONS OF CELERY]
The recipes given for cardoons may be applied to celery. On referring to the respective recipes, therefore, celery may be prepared:—
Au Parmesan, Sauce Mornay, à la Milanaise, Italienne, Hollandaise, with gravy, &c.
[2066—PURÉE DE CÉLERI[!-- TN: acute invisible --]
Slice the celery; parboil it, and stew it, until it is quite cooked, in a little very fat consommé.
Drain as soon as cooked; rub through a sieve, adding the while the cooking-liquor cleared of all grease; thicken the purée with about one quart of very white and firm potato purée; heat; add butter at the last moment, and dish in a timbale.
[633]
][2067—PURÉE[!-- TN: acute invisible --] DE CÉLERI-RAVE[!-- TN: acute invisible --] (Celeriac)]
Peel the celeriac; cut it into sections, and cook it in salted water.
Drain and rub it through tammy, adding plain-boiled, quartered potatoes the while in the proportion of one-third of the weight of the purée of celeriac.