498 Celery Royale

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stew gently in a little butter, 100 g ( oz) finely sliced celery until completely cooked; add tbs Sauce Béchamel and pass through a fine sieve. Mix in 3 egg yolks and poach au Bain-marie in the usual manner.