|
Ingredients
|
For 4
|
For 100
|
|
Potatoes
|
120gms
|
3 kg
|
|
Celery
|
250gms
|
6.25kg
|
|
Stock
|
750ml
|
18.75litre
|
|
Onions
|
60gms
|
1.5kg
|
|
Parsley
|
5gms
|
75gms
|
|
Butter
|
30gms
|
750gms
|
|
Refined flour
|
30gms
|
750gms
|
|
Milk
|
300ml
|
7.5l itre
|
|
Pepper
|
to taste
|
15gms
|
|
Salt
|
10gms
|
100gms
|
Prepare vegetables and boil in stock till tender. Rub through
a sieve and make a puree. Prepare a white sauce with flour, butter and milk. Add
sauce to puree. Add seasoning. Bring to boil and serve hot, garnished with
finely chopped celery hearts.
