Preparation:
* Note: See the recipe for "Beurre Manie" which is included in this database.
Wash and trim celery. Cut each stalk into 2 pieces. Cook in boiling salted water for 5 minutes. Drain.
In large, heavy saucepan, combine onion and carrot. Place celery on top. Add consommé. Bring to boil. Cover and simmer for 1 hour, or until celery is tender.
Remove celery to heated serving dish and keep warm. Discard onion and carrot. Cook liquid in pan over brisk flame until reduced to 1/2 cup.
Add "Beurre Manie" to pan. Cook for 3 minutes, or until sauce thickens. Pour over celery. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
