No. 117 Stewed Celery for Garniture and Celery Sauce.
Procure twelve very fine heads of red celery, take off the loose branches, and cut the celery into heads five inches in length, blanch them twenty minutes in a stewpan of boiling water, then put them upon a sieve to drain, stew them precisely as directed for the lettuce (No. 115); but before stewing if the heads are too large split them in halves; use where directed. To make celery sauce, or purée of celery, blanch twelve heads of fine white celery in boiling water until tender, then drain them upon a sieve, cut off the roots, chop, and put the celery into a stewpan, with a quarter of a pound of butter, stir it five minutes over a fire, then stir in one ounce of flour, add a pint of milk and half a pint of white sauce (No. 7), boil altogether ten minutes, season with a teaspoonful of salt, a quarter ditto of pepper, and a whole one of powdered sugar; then pass it through a tammie, put it into another stewpan, and make it hot when ready to serve.