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Celery Sauce for the Goose
To one cupful of drawn butter made from white stock add one cupful of white celery, cut in small dice, and cooked tender. Simmer five minutes, season and serve with the goose.
A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.
Home › Poultry › Celery Sauce for the Goose
To one cupful of drawn butter made from white stock add one cupful of white celery, cut in small dice, and cooked tender. Simmer five minutes, season and serve with the goose.