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Celery with Brown Sauce

Celery a l'espagnole from Erken 1914: blanched celery is simmered in bouillon with onion and bay leaf, mushrooms are sauteed in butter, and a brown flour-butter sauce thinned with the celery stock is seasoned with sherry, lemon, parsley, and ham and poured over the celery.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 377 (falt i det fri)

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About the dish

A more festive celery dish in the French manner ("a l'espagnole") with brown sauce, sherry, ham, and mushrooms - typical of the more elaborate vegetable dishes in Stor kokebok.

How to make it

  1. 1

    Clean the celery

    Wash the celery and remove the outermost stalks and the green leaves. Cut each stalk into pieces about 8 cm long.

  2. 2

    Blanch

    Put the pieces in cold water, bring it to the boiling point, and pour the water off.

  3. 3

    Cook the celery

    Pour the stock over the celery, add the onion, bay leaf, salt, and pepper, and let it simmer for 1/2-1 hour.

  4. 4

    Fry the mushrooms

    Saute the mushrooms in the butter for a couple of minutes and then add them to the pot with the celery.

  5. 5

    Make the sauce

    Stir the flour into the butter, brown it, and thin with the stock from the celery. Stir until the sauce boils.

  6. 6

    Season

    Add finely chopped onion, sherry, lemon juice, parsley, ham, and mushrooms to the sauce and let it simmer for 2 minutes.

  7. 7

    Arrange

    Arrange the celery on a warm platter and pour the sauce over.

Changes from the original

Quantities in modern units (dl, g). "Maggi bouillon cubes" are kept as an alternative to bouillon. "A knifepoint of onion" is interpreted as a small amount of finely chopped onion. The method has been divided into steps and completed with the text from the following page.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 416)~75% of the text changedremovedadded
(Céleri à l'Espagnole.) 3 stk stangselleri. 2 liter stangsellerier 1/2 l. buljong (eller eller vann med og 2 buljongterninger). 0,5 dl sherry. 0,5 ts sitronsaft. buljongterninger 1/2 del. sherry 1/2 teskje sitronsaft 60 g smør. gr. smør 60 g hvetemel. gr. hvetemel 12 stk sjampinjonger. champignons 1 stk knivsodd løk (liten, finhakket). 1 ts teskje finhakket persille (finhakket). salt pepper 1 stk ganske lite laurbærblad (ganske lite). 100 g skinke (finskåret). salt (etter smak). pepper (etter smak). gr. finskåren skinke. Vask stangsellerien og fjern sellerien, de ytterste stilkene og stilker fjernes tillikemed de grønne bladene. blade. Skjær hver stilk i ca. 8 cm cm. lange stykker.. Legg stykker og blanchér dem, d. v. s. stykkene legges i kaldt koldt vann, la det komme bringes til kokepunktet og hell kokepunktet, vannet av.. Hell kraften over sellerien, tilsett helles vekk. Sellerien påhelles kraften, løk, laurbærblad, salt og pepper, krydderierne og la det småkoke i ½–1 time.. Rist sjampinjongene småkoker omkring 1/2 time. Champignonen ristes i smøret et par minutter og legg dem deretter minutter, legges derefter i gryten til sellerien.. Rør sellerien, og melet inn røres i smøret, brun det og spe brunes, spes med kraften fra sellerien. Rør sellerien; rør til sausen koker.. Tilsett finhakket det koker. Den finhakkede løk, sherry, sitronsaft, persille, skinke og sjampinjonger i sausen og la den småkoke champignons tilsettes sausen, småkoker i 2 minutter.. Legg sellerien minutter. Sellerien legges opp på et varmt fat fat, og hell sausen helles over.

Note on Modernised

Mengder i moderne enheter (dl, g). «Maggi buljongterninger» er beholdt som alternativ til buljong. «Knivsodd løk» tolket som en liten mengde finhakket løk. Fremgangsmåten er delt i trinn og fullført med teksten fra neste side.

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Frequently asked questions

Why should the celery be blanched first?
Blanching - putting the stalks in cold water, bringing to a boil, and pouring off the water - removes the sharp and bitter taste. Then the celery is cooked on in stock with onion and spices for about 1/2-1 hour.
What can I use instead of bouillon?
The recipe calls for 2 liters of bouillon, or water with 2 bouillon cubes. The stock from the celery is used further to thin the brown flour sauce.
How is the brown sauce made?
The mushrooms are sauteed in 60 g butter for a couple of minutes and added to the celery. Then 60 g wheat flour is browned in the butter and thinned with the stock from the celery. Sherry, lemon juice, parsley, salt, and pepper give flavor, and finely cut ham (100 g) belongs to it.
Where does the recipe come from?
From Henriette Schonberg Erken's "Stor kokebok" (1914), page 377. Intended for 4 servings with about 90 minutes total time.

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