Celery and Cream

Preparation info

  • For

    6

    • Difficulty

      Easy

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.

Ingredients

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

Method

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