Celery and Cream

Preparation info

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    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is from an eighteenth-century manuscript in a Scottish collection. Serve as a separate course with triangles of hot puff pastry.


  • 2 heads of celery
  • yolks of 4 eggs, well beaten
  • pint


Use only the best and whitest of the celery and scrape away all the strings. Cut into 3-inch (7-cm.) lengths and boil in water to cover until tender (about 20 minutes). Take off the heat and pour off all t