Chapter XVIII · Vegetables and Farinaceous Products · No. 2067
2067—Purée de Céleri-rave (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.
Put the purée in a sautépan; add to it three oz. of butter per lb.; dry it over a fierce fire, and bring it to its normal consistence by means of milk. When about to serve, add butter, away from the fire, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2067, p. 633. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →