Celery à la Villeroi

Céleri à la Villeroi


Cleanse and trim one or two sticks of celery, leaving as much of the bottom of the stalk on it as is tender; braise it as in recipe, and when it is cooked remove the strings and cut each stick in four or six pieces lengthwise, flatten these a little with a knife, and fold each in about three-inch lengths. Make half a pint of thick Bechamel sauce; when the Bechamel has boiled and while quite hot, add two raw yolks of eggs and one tablespoonful of thick cream and stir over the fire till it thickens, but it must not be allowed to boil; add the juice of half a lemon and season with a little salt, tiny dust of nutmeg and cayenne, and pass it through the tammy and mask the pieces of celery with the sauce, covering each piece lightly over; let the masking get cool, then dip each piece into some whole beaten up egg and into freshly made white breadcrumbs and make it into a nice smooth form, put it into the frying basket and fry in boiling fat till a pretty golden colour; dish up either straight down the dish on a paper or napkin in the form of cutlets, and serve. This may be served as a second course dish, in which case pour tomato sauce or thin Soubise round the dish.