Celery poulette

Celery poulette

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 bunch celery
1 tablespoon onion, chopped
salt and freshly ground black pepper
2 tablespoons butter
2 teaspoons plain flour
60ml cream
190ml chicken stock

Method

  1. Prepare celery, cutting it into roughly 8 cm lengths. Place celery, onion, salt and pepper in a saucepan with a tight-fitting lid. Cook slowly, shaking pan often, for about 10 minutes or until celery is almost tender. If the lid does not fit tightly, it will be necessary to add a little water, but celery should be almost dry at end of cooking time.
  2. Place in a heated serving dish. Melt butter, blend in flour and gradually add cream and chicken stock. Bring to the boil, stirring, then reduce heat and simmer for 3 minutes. Spoon over celery.

Variations

  • Celery amandine: Sprinkle 30 g slivered, toasted almonds over celery poulette.

    Scalloped celery in cheese sauce: Prepare celery poulette and add 90 g grated cheese to the sauce. Stir until cheese has melted. Place celery in a casserole, pour over sauce and sprinkle top with additional grated cheese or with buttered breadcrumbs. Brown under a preheated grill or in a preheated moderate oven.
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