Purée of Celery is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic garnish or accompaniment of celery and onions sweated down in butter then finished with plain flour and milk. The full recipe is presented here and I hope you enjoy this classic British version of: Purée of Celery.
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This is a classic recipe for a Victorian version of Purée of Celery that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 119.—PUREE OF CELERY
This is prepared nearly in the same manner as celery sauce, No. 91, the only difference being that, for cutlets, or any other entrée, less flour and liquid, and more celery must be used; also that the purée must be thicker, in order the better to pile it up in the centre of an entrée.
Modern Redaction
Ingredients:
6 heads of white celery, washed and very thinly sliced
freshly-grated nutmeg, freshly-ground black pepper and sea salt, to taste
2 tbsp butter
1 onion, sliced
2 tbsp plain flour
200ml milk
Method:
Melt the butter in a pan, add the celery slices and the sliced onion then season to taste. Place the lid on the pan and sweat very gently, until the celery has all dissolved but has not coloured in any way (about 25 minutes).
Scatter the flour over the top and mix in to form a smooth roux then whisk in the milk, ensuring you have no lumps. Continue stirring until the sauce comes to a boil then continue boiling, stirring constantly, for 20 minutes.
Take off the heat and rub through a fine-meshed sieve then place in a small pan, heat through an serve as an accompaniment to boiled poultry or game. Typically this would be piled in the centre of the plate.
