Procure twelve very fine heads of red celery, take off the loose
branches, and cut the celery into heads five inches in length, blanch
them twenty minutes in a stewpan of boiling water, then put them upon a
sieve to drain, stew them precisely as directed for the lettuce (No.
115); but before stewing if the heads are too large split them in
halves; use where directed. To make celery sauce, or purée of celery,
blanch twelve heads of fine white celery in boiling water until tender,
then drain them upon a sieve, cut off the roots, chop, and put the
celery into a stewpan, with a quarter of a pound of butter, stir it five
minutes over a fire, then stir in one ounce of flour, add a pint of milk
and half a pint of white sauce (No. 7), boil altogether ten minutes,
season with a teaspoonful of salt, a quarter ditto of pepper, and a
whole one of powdered sugar; then pass it through a tammie, put it into
another stewpan, and make it hot when ready to serve.