Celery and Cream

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
  • ⅓ pint (2 dl.) (double) cream
  • salt and pepper and a little nutmeg


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 the water. Beat the eggs well, stir them into the cream, season with salt, pepper and nutmeg. Pour over the celery, stirring gently. Hold the pan over low heat, shaking constantly and lightly stirring from the bottom. As soon as it begins to thicken pour on to a hot dish and immediately serve. It must not boil or it will curdle.