CELERIAC CUTLETS
Half a pint of very thick white sauce, yolks of 2 raw eggs, ¹⁄₂ pint of sieved celeriac, which has been thoroughly boiled and drained, 1 whole egg, breadcrumbs, macaroni.
Method.—Make the sauce thicker than is usually required, using one and a half ounces of flour to half a pint of milk, and when it is hot, add the yolks, beating them into the sauce while the pan is still on the stove, but taking care it does not reboil after the eggs are incorporated. Ascertain that the sauce is sufficiently seasoned, and stir in the celeriac, then spread the mixture out on a dish and when it is cold divide it into equal portions and form each neatly on a floured board into the shape of a small cutlet; insert a little piece of macaroni at the pointed end, to represent the bone, then mask the cutlets with beaten egg and fine breadcrumbs (seasoned with salt and pepper) and fry them in deep, boiling fat until they are evenly browned, and serve them on a support of spinach or sieved cabbage.
CELERIAC AND EGGS AU GRATIN
A root of celeriac, ¹⁄₄ pint thick white sauce, 1³⁄₄ ozs. butter, seasoning, 6 eggs, breadcrumbs.
Method.—Wash and peel the celeriac and let it cook in boiling salted water until it is tender, then drain it and pass it through a sieve into a basin, add the sauce, an ounce of butter and season with salt, pepper, and nutmeg. Butter six china egg-cases, or shells, and fill them with the prepared celery; make a hollow in the middle and fill it with a new-laid egg, taking care not to pierce the yolk when breaking the shell; put a small piece of butter on the top of each egg, scatter a little salt and pepper over it, cover with fine breadcrumbs, and bake for eight or ten minutes in a quick oven.
CELERY PIE
A quarter of a pound of short paste, ¹⁄₂ pint celeriac (cooked and sieved), rather more than 1¹⁄₂ gills milk, 1 slice onion, parsley, seasoning, 1¹⁄₂ ozs. butter, 1¹⁄₂ ozs. flour, grated cheese, 2 eggs.
Method.—Line a buttered pie-dish with the paste rolled out fairly thin. Let the milk simmer for a quarter of an hour with the onion, two or three pieces of parsley, and a small blade of mace, then cook the butter and flour together for a few minutes and, when quite smooth, moisten gradually with the milk (strained), and stir quickly until the sauce has boiled and thickened. Remove the pan from the stove and add the yolks of the eggs, one tablespoonful of grated cheese, the parsley, and celeriac, then whisk the whites of the eggs to a very stiff froth, stir them into the mixture, and turn it into the lined pie-dish and bake for half an hour in a well-heated oven. This dish is equally nice served hot or cold; if the latter, it should be turned out of the pie-dish intact in the pastry case.