CELERY SAUCE
Separate stalks from
2 roots celery and wash thoroughly. Cut lengthwise and crosswise in small pieces. There should be 1 ⅓ cups.
Put in saucepan with
3 cups water and
1 teaspoon salt and cook 20 minutes or until tender.
Drain, reserving both liquid and celery. To
Liquid add
Chicken stock to make 2 cups or
Water to make 2 cups and
1 chicken bouillon cube.
Melt in saucepan, chafing dish or electric grill
3 tablespoons butter. Add
3 tablespoons flour mixed with
¾ teaspoon salt and
⅛ teaspoon pepper.
Stir until smooth and add the
2 cups celery water and chicken stock.
Stir and boil 1 minute. Add
Cooked celery and bring to boiling point.
Mix
1 egg yolk and
⅔ cup cream.
Add to first mixture and cook 2 minutes over hot water, stirring constantly.