Celery à la Crème

Céleri à la Crème


Take two or three sticks of well washed crisp celery, trim and tie them up in a bundle, and put it into cold water, bring to the boil, then take it up and rinse it in cold water, and put it into a pan with enough new milk to cover it, two sliced onions and a bunch of herbs, and simmer gently for about three hours, adding more milk as that in the pan reduces. Take it up, untie the bundle and split each stick into four pieces, spread these out smoothly with a knife, and roll each up in a cylinder shape and put it on fried croûtons and dish up on a hot dish. Pry together two ounces of butter and two ounces of flour without browning, and mix on to this a pint of the milk and the onions in which the celery was cooked, and stir over the fire till it boils; add the juice of half a lemon, a dust of cayenne pepper, and rub all through the tammy, make it hot in the bain marie, and then add two tablespoonfuls of stiffly whipped cream, and pour it over the celery, and sprinkle the dish lightly with a little chopped parsley and serve. Any of the liquor left from the cooking of the celery can be used up in white soups.