Celery à la Crème from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take two or three sticks of well washed crisp celery, trim and tie them up in a bundle, and put it into cold water, bring to the boil, then take it up and rinse it in cold water, and put it into a ...
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Cooking tools:
- Chef's knife
- Cutting board
- Butcher's twine
- Saucepan
- Stove
- Slotted spoon
Ingredients
- cayenne pepper
- lemon
- flour
- butter
- parsley
- whipped cream
- cold water
- new milk
- celery
- milk
- croûtons
- onions
- herbs
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