Tuesday, May 31, 2011

CELERY SAUCE

Separate stalks from 2 roots celery and wash thoroughly. Cut lengthwise and crosswise in small pieces. There should be 1 1/3 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 3/4 teaspoon salt and 1/8 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 2/3 cup cream. Add to first mixture and cook 2 minutes over hot water, stirring constantly.

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