Official

■Materials
・Six Serries (Mitsuba, Netherlands) * Footnote: Celery
・Soup two go
・A cream
・Herbs
・Lemon juice
・Butter
・Powder

In cooking this time, we use solid consommé chicken as soup in consideration of the procurability and hassle of ingredients.
Also, depending on your personal preference, you choose olive oil instead of butter, low fat milk instead of cream (probably fresh cream), and basil for Herbs (several types of herbs).
For flour, use flour in the way of making white sauce.
And the six celery seemed to be a lot, so I adjusted the amount with the image of one person.

(* The actual amount does not match the material in the photo.)

■How to make it
Serley, soup, herb simmer for 30 minutes, celery Uragoshi, strain other products, add powder and butter, and take out moderately. Put cream and lemon juice in advance and heat it out. This sauce, turkey, chicken, etc.

That's all!
It's easy enough to get confused if you're used to modern polite recipes, but it's easy to arrange them in your own style without detailed instructions ^^
There is no completed photo in the book, so I don't know what source is the right answer, but as a result I made it.

This time, I tried to crush the celery with the cooking utensils at home, but it was a great struggle.
If you're interested in making this sauce, we recommend using a mixer.
Celori is often used when making minestrone, but it was never combined with dairy products.
For this reason, I was worried that celery and milk would insist on each other and become a unique taste, but when I tasted it, I unexpectedly complement each other's goodness and match.♪
It features summer-like refreshingness with celery and lemon juice, but it is finished in a new sense of sauce with a richness like a white sauce!

Actually, at the same time, roast chicken breast according to the recommendation at the end of how to make it.
The serving is still room for improvement, but it is made with sauce and celery leaves. ^^

I wondered if something similar to this was eaten at Tsukiji Reservoir, so I enjoyed a dish full of handmade feelings.
(* If you use chicken for roast chicken than raw meat, it will be easier to cut and the appearance will be beautiful ♪)

As an aside, I made vegetable and mushroom soup by adding mushrooms, turnips, celery leaves, etc. into the celery-flavored soup that was left when making the sauce.
I am satisfied that the food generated during the cooking process can be consumed without waste ^^
All I had to do was prepare the staple bread, so I was able to make a meal easily.

This time, instead of introducing Tsukiji's shops, I would like to briefly discuss the celery situation at that time (Edo period-Meiji period).

[From the introduction of celery to the spread] (*There are various theories)
End of the 16th century: When dispatched to Korea, Kato Kiyomasa brought back Chinese celery seeds.
Edo period: A Dutch ship brings Western celery seeds to Nagasaki and is called Dutch Mitsuba (trefoil).
Meiji period Initial: Pioneers bring the improved species of Europe.
Mid-Meiji period: The cultivation of celery for foreign ships gradually begins in Japan.
After World War II: It is popular.
(Reference: Meiji Co., Ltd., "Vegetable Dictionary - Serori")

From the above, it is assumed that the celery used at the Tsukiji settlement at that time was brought by the Dutch ship or an improved species in Europe.
This time, I used a solid soup base again, but at the beginning of this recipe book, how to make a "good soup stock" is published.
The ingredients are beef front shin, calf meat, fat-free ham, butter (butter), onions, carrots, turnip, Dutch seri (parsley), Dutch mitsuba (celery), pepper, water.

At the end of the book, it is professed that we will be wondering, "How did you get it at this time ... There are a lot of materials that raise your neck." I am.
In the end, it was not clear where and how it was obtained, but there was a record that lemon was replaced with yuzu, which made it a bit more familiar.

It is expected to get hotter in July and August.
Sometimes I want to get inspired by the dishes of Tsukiji Reservoir and try to eat a well-balanced meal that does not batter in summer.