Cream of Celery or Cardoons a la Livingstone

For the Celery, remove the threads covering the stalks; have two pounds of very white, cut-up celery, blanch it in plenty of water, and cook in two quarts of white broth; when done, drain and mash it well to reduce it to a paste, diluting it with its own broth; press it through a fine sieve or tammy, add one pint of veloute (No. 415), and some more broth should the puree be too thick; then heat the soup without letting it boil, seasoning with salt, sugar and nutmeg. Thicken it with egg-yolks, cream and butter (No. 175). Serve in a separate tureen a marrow quenelle garnishing.

Marrow Quenelles.—Melt half a pound of well cleansed marrow; strain into a cool bowl through a fine muslin; beat it till it becomes a cream, then add eight egg-yolks one by one, and beat again until thoroughly incorporated, season with salt, pepper, nutmeg, add half a pound of white and very fresh bread-crumbs; divide this into four parts and form these into strings half an inch thick, then cut them across to have each one-half an inch long; roll in flour and poach in boiling water; serve with the soup. The cream of cardoons is made in exactly the same way as the cream of celery.