Chapter XIII · Soups · No. 700
700—Crème de Céleri
Mince one lb. of the white of celery; parboil for seven or eight minutes; drain, and stew in one oz. of butter. Mix one and one-quarter pints of Béchamel with it; complete the cooking slowly, and rub through tammy.
Add one-half pint of white consommé; heat without allowing to boil, and finish the preparation with cream when about to serve.
Garnish with two tablespoonfuls of a brunoise of celery.
This soup may also be prepared as a purée or a velouté.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 700, p. 245. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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