Recipe Manuscript

Celestin For Consomme—Σελεστὲν Διὰ Κονσομέ

Name: Celestin For Consomme—Σελεστὲν Διὰ Κονσομέ
Prep time: PTPT5M
Cook time: PTPT10M
Yield: 2
Cuisine: American
Ingredients: 375 ml whole milk; 2 large eggs; 16 g plain flour (2 tablespoons); 1 tablespoon fresh parsley, finely chopped; Salt, to taste; Black pepper, to taste

"Celestin For Consommé"

1917

From the treasured pages of Megale amerikanike mageirike dia mageirous kai oikogeneias

Written by Michael Gkines

Early Modern Kitchen (1900 - 1930)American European Beginner Dinner Lunch

Celestin For Consomme—Σελεστὲν Διὰ Κονσομέ

Original Recipe • 1917

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Celestin For Consomme—Σελεστὲν Διὰ Κονσομέ

"Βάζεις εἰς ἕνα κατσαρολάκι ἐνάμισυ ποτῆρι γάλα, δύο αὐγά, 2 κουτάλια σούπας ἀλεύρι, ψιλοκομμένον μαϊδανόν, ἁλάτι, πιπέρι καὶ ἀνακατεύεις καλά. Ρίπτεις ἀπὸ τὸ μῖγμα αὐτὸ ὀλίγον εἰς τὸ τηγάνι διὰ νὰ γείνῃ μία ψιλὴ τηγανῖτα, τὴν ὁποίαν τηγανίζεις καὶ ἀπὸ τὲς δύο μεριές, καὶ ὅταν τὴν τελειώσῃς τὴν κόβεις εἰς λωρίδες δύο δάκτυλα φάρδος καὶ ἔπειτα ξανακόπτεις τὲς λωρίδες σὲ ψιλὰ κομμάτια σὰν σπαγέτο. Αὐτὸ εἶναι τὸ σελεστὲν, τὸ ὁποῖον σερβίρεται μὲ τὸν κονσομέ."

English Translation

"Put one and a half glasses of milk, two eggs, two tablespoons of flour, finely chopped parsley, salt, and pepper into a small saucepan and mix well. Pour a little of this mixture into a frying pan to make a thin crepe, which you fry on both sides, and when it is done cut it into strips two fingers wide, then cut the strips into thin pieces like spaghetti. This is the celestin, which is served with the consommé."

Note on the Original Text

This recipe, like many from early 20th-century cookbooks, is written with minimal measured instructions and assumes an experienced hand—quantities are approximate and the expectation is an intuitive cook. The language uses period Greek spelling and phrasing; the text is direct, perhaps even brisk, expecting the reader to understand terms like 'psilokommenon maïdanon' (finely chopped parsley) and to have the practical knowledge to make a smooth batter and a thin pancake without further clarification. The dish name is given both in transliterated French and Greek, reflecting the era's culinary cosmopolitanism.

Modern Kitchen Interpretation

Recipe's Origin

Megale amerikanike mageirike dia mageirous kai oikogeneias - Click to view recipe in book

Title

Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)

You can also click the book image above to peruse the original tome

Writer

Michael Gkines

Era

1917

Publisher

Ekdotika Katastemata

Background

A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 'Megale amerikanike mageirike', a 1917 Greek-language cookbook published in New York, geared specifically towards Greek immigrants in America seeking to blend traditional cooking with contemporary trends, especially those inspired by the American (and French) kitchen. Celestine (or "Celestin") is a classical garnish, a thin egg pancake cut into strips, commonly served in refined consommés—a nod to French culinary influence increasingly popular around the world in the late nineteenth and early twentieth centuries. At the time, consommé was the height of elegant soup service, and garnishes like this provided both visual and textural sophistication.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in 1917 would have used a small, sturdy frying pan or "katsarolaki", ideally cast iron or tin-lined copper, set over a wood- or early gas-fired range. A hand-whisk or fork was used to blend the batter, and a sharp kitchen knife was essential for slicing the pancakes into delicate strips. A shallow bowl would be used for assembling the garnish within the consommé at the table or just before serving. Measuring was often a blend of intuition and household units—cups, spoons, or the cook's own hands.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 mins

Cook Time

10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 1/2 cups whole milk
2 large eggs
2 tablespoons plain flour (about 0.56 ounces)
1 tablespoon fresh parsley, finely chopped
Salt, to taste
Black pepper, to taste

Instructions

To prepare Celestine as an elegant garnish for consommé, lightly whisk together 1 1/2 cups of whole milk, 2 large eggs, 2 tablespoons (about 0.56 ounces) of plain flour, a generous tablespoon of finely chopped fresh parsley, and season with salt and freshly ground black pepper to taste.
Whisk thoroughly until smooth.
Heat a small, lightly oiled nonstick frying pan over medium heat.
Pour in just enough of the batter to create a thin pancake, swirling the pan to spread it evenly.
Cook until lightly golden on one side, then flip and cook the other side.
Remove, let cool slightly, then slice into strips about two fingers wide.
Next, cut these strips finely into thin slivers resembling homemade noodles or spaghetti.
Serve these delicate strips of egg pancake hot in a bowl, pouring clear consommé over them just before serving.

Estimated Calories

100 per serving

Cooking Estimates

You will spend about 5 minutes mixing the batter and another 10 minutes cooking the thin pancakes. Each serving is about 100 calories, and this recipe serves 2 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.