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Creamed celery II

Erken's "Creamed celery II" from Stor kokebok (1914, p. 376): diced celeriac is blanched for 8 minutes in salted water, creamed with butter, flour and bouillon until tender, and finished (liaison) with two egg yolks and stiffly whipped cream. Seasoned with salt and pepper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 376 (falt i det fri)

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About the dish

One of several creamed celery dishes in the chapter on root vegetables and greens. This variant is cooked in bouillon and finished with a liaison of egg yolk and stiffly whipped cream - a finer, "French" version than the milk-thickened creamed dish.

How to make it

  1. 1

    Clean and cut

    Peel and wash the celeriac roots and cut them into cubes.

  2. 2

    Blanch

    Bring 1 liter of water with 1 teaspoon of salt to a boil and blanch the celery cubes for 8 minutes without a lid on the pot.

  3. 3

    Drain

    Pour the celery into a colander and let the water drain off well.

  4. 4

    Creaming

    Melt the butter in a pot, add the celery, sprinkle the flour over and moisten with the bouillon. Cook until the celery is tender.

  5. 5

    Liaison

    Take the pot off the heat and finish the creamed celery with the egg yolks and the stiffly whipped cream. Do not let it boil afterward.

  6. 6

    Season

    Season with salt and pepper to taste and serve immediately.

Changes from the original

Measurements have been converted to modern units (del. = dl, teske = teaspoon). Quantities have been kept. The method is divided into numbered steps and the language modernized; "forvelles" is explained as blanching.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 376) → 1949 (korrekturlest, s. 413)~89% av teksten endretfjernetlagt til
3 store sellerirøtter 1 l. vand 1 teske salt 40 gr. smør 30 gr. hvetemel 4 del. buljong 2 eggeblommer 1 del. fløte pepper. De rensede sellerirøtter Sellerien renses, skjæres i terninger og forvelles op, blancheres i let lett saltet vand i 8 minutter uten lok paa gryten. Heldes vann, helles op i dørslag, saa vandet så vannet kan rinde renne godt av. Smørret smeltes, Sellerien kokes derefter mør i ganske lite kjøttkraft; kraften siles fra, og sellerien lægges hakkes fin. Smør smeltes, tilsettes den hakkede løk, småsurrer i 2 minutter, melet røres i, strøes med melet, spædes med buljongen og koker, til sellerien er mør, jevnes der spes med eggeblommen og sellerikraften litt efter litt. Når det koker, has den stivvispede fløte. Tilsættes krydderier hakkede selleri i, krydres efter smak. smak med salt og pepper og småkoker ¾ time, tas av varmen og irøres eggeplommene.

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Frequently asked questions

Why should the celery be blanched first, and for how long?
The cubes are blanched in lightly salted water for 8 minutes without a lid on the pot - this mellows the flavor and preserves the color. They are then poured into a colander so the water drains off well.
How is the creamed celery finished?
The celery is sautéed in melted butter, sprinkled with 30 g wheat flour and moistened with 4 dl bouillon. When the celery is tender, it is finished with 2 egg yolks and 1 dl stiffly whipped cream.
What ingredients do I need for 4 servings?
3 large celeriac roots, 1 l water, 1 tsp salt, 40 g butter, 30 g wheat flour, 4 dl bouillon, 2 egg yolks, 1 dl cream and pepper. Seasoning is added to taste.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 376.

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