Celery Sauce
A dish made with thin white sauce.
Ingredients
US
Metric
- 710 ml celery (cut in thin slices)
- 470 ml Thin White Sauce
Steps
- Wash and scrape celery before cutting into pieces. Cook in boiling salted water until soft, drain, rub through a sieve, and add to sauce. Celery sauce is often made from the stock in which fowl or turkey has been boiled, or with one-half stock and one-half milk.
Nutrition (estimated, per serving)
| Calories | 148 |
|---|---|
| Protein | 27.5 g |
| Fat | 0.7 g |
| Carbs | 6.3 g |
| Fiber | 2.4 g |
| Sodium | 525 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States