CookEat Recipe
Celery with Green Butter
Crisp trimmed celery branches with a thin herb-butter filling, COVERED with clean chopped ice for cold service. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0020. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Wash and dry the celery thoroughly; prepare No. 21 with clean herbs and keep the butter chilled. Use food-safe clean ice for service. Limites : Two celery heads are a functional interpretation of historical stalks; trimmed branch count, butter actually drawn, strained butter recovery and ice amount are unmeasured.
Method
Steps
Step 1
Prepare the green butter once: pound the peeled shallot, quarter garlic clove, two cleaned parsley branches, one cleaned watercress branch, salt and cayenne to a pulp. Add 21 g butter, pound until thick and strain into a clean bowl. Cover and refrigerate.
Step 2
Trim the green outer branches and roots from TWO whole white celery heads. Separate the tender white branches, wash thoroughly in cold water and dry on a clean towel.
Step 3
Using a clean small butter knife, spread a VERY LITTLE strained green butter as a thin film inside each tender branch hollow. Arrange on a celery dish, COVER with clean potable chopped ice and serve cold. The complete green-butter batch is not a measured amount consumed.
Cooked it? Rate it.
Cooked 0 times