Which part of the celery is used?

The heart leaves of 6 celery heads. They are trimmed and washed well, cooked in meat stock until completely tender, dried on a cloth, crushed, and rubbed through a hair sieve.

How is the cream sauce that gets blended in made?

Red onion and 50 g of small-cut lean veal are lightly browned in 60 g butter, 40 g wheat flour is stirred in and sizzles 2 minutes. 7 dl boiling milk is thinned in little by little, seasoned, and cooked while stirring for 15 minutes before it is strained. The celery purée is blended with an equal amount of this sauce.

What gives the stock its flavor?

1/2 l meat stock with an onion stuck with one clove and a bouquet of soup herbs, cooked together with the celery.

Where does the recipe come from?

Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) of 1914, page 344. It serves 6 and takes about 75 minutes in all.

Celery Sauce (sauce au céleri)

A fine celery sauce from 1914: celery hearts are simmered tender in meat stock with onion and a bouquet of soup herbs, puréed through a sieve, and blended with an equal amount of white cream sauce made from butter, flour, milk, veal, and onion. Seasoned with cream and lemon juice. For boiled and roasted poultry.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 344 (falt i det fri)

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About the dish

A finer celery-purée sauce from the sauce chapter, intended for boiled and roasted poultry. Erken uses the heart leaves of celery stalks, which are cooked tender in meat stock and rubbed into a purée before being blended with a white cream sauce.

How to make it

1
Cook the celery
Trim and wash the celery hearts well. Pour over the meat stock, add the onion with the clove and the bouquet of soup herbs, and cook until the celery is completely tender.
2
Purée
Lift out the celery, dry it on a cloth, crush it, and rub it through a fine-mesh sieve. Return the purée to the pot. Reserve the stock.
3
Make the cream sauce
Lightly brown the finely chopped red onion and the small-cut veal in the butter. Stir in the flour and let it sizzle for 2 minutes.
4
Thin
Thin with the boiling milk little by little, add salt and pepper, and cook while stirring for 15 minutes. Strain the sauce.
5
Combine
Mix equal amounts of celery purée and cream sauce. Add a little of the celery stock and let it cook over low heat for 5 minutes. Stir in the cream and lemon juice.
6
Serve
Keep the sauce warm in a water bath. Serve with boiled and roasted poultry.

Changes from the original

Measurements are given in modern units (dl, g). The method is divided into numbered steps. The milk quantity is kept as in the original (7 dl); the sauce turns out thin and is reduced/blended with the celery purée. "Haarsigt" (hair sieve) is modernized to fine-mesh sieve.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 344) → 1949 (korrekturlest, s. 380)~38% av teksten endretfjernetlagt til

Hjertebladene av 6 sellerier ~~1/2 l. kjøtkraft 1~~ ½ 1. kjøttkraft i løk, istukket 1 i nellik 1 x suppevisk ~~1 teske~~ ½ teskje finhakket rødløk 50 gr. magert ~~kalvekjøt~~ kalvekjøtt 60 gr. smør 40 gr. hvetemel 7 del. kokende melk salt pepper ~~2 1/2~~ 2½ del. fløte 1 ~~teske citronsaft~~ teskje sitronsaft. Sellerien renses og vaskes godt, ~~overheldes~~ overhelles med ~~kjøtkraften, tilsættes~~ kjøttkraften, tilsettes løken med nelliken og suppevisken, ~~koker,~~ koker til sellerien er godt mør. Sellerien ~~tages~~ tas op, tørres ~~paa~~ på klæde, støtes og gnides gjennem ~~haarsigt; haves~~ hårsikt; has igjen i gryten og blandes med ~~like meget~~ likemeget av følgende fløtesaus. Løken og det ~~smaaskaarne kjøt~~ småskårne kjøtt brunes ~~let~~ lett i ~~smørret,~~ smøret, irøres melet, ~~smaasurrer~~ småsurrer i 2 minutter. Melken ~~spædes~~ spedes i litt efter litt, og ~~krydderierne tilsættes,~~ krydderiene tilsettes, koker under omrøren i 15 minutter, siles. Efterat begge sauser er blandet, ~~haves~~ has litt sellerikraft i, koker over svak varme i 5 minutter. Holdes varm i ~~vandbad.~~ vannbad. Sausen benyttes til kokt og stekt ~~hønsekjøt.~~ hønsekjøtt.

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Frequently asked questions

Which part of the celery is used?: The heart leaves of 6 celery heads. They are trimmed and washed well, cooked in meat stock until completely tender, dried on a cloth, crushed, and rubbed through a hair sieve.
How is the cream sauce that gets blended in made?: Red onion and 50 g of small-cut lean veal are lightly browned in 60 g butter, 40 g wheat flour is stirred in and sizzles 2 minutes. 7 dl boiling milk is thinned in little by little, seasoned, and cooked while stirring for 15 minutes before it is strained. The celery purée is blended with an equal amount of this sauce.
What gives the stock its flavor?: 1/2 l meat stock with an onion stuck with one clove and a bouquet of soup herbs, cooked together with the celery.
Where does the recipe come from?: Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) of 1914, page 344. It serves 6 and takes about 75 minutes in all.

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