Celery Flan

Ingredients

• three large heads of celery
• a heaping tablespoon of butter
• one of flour
• a pint of hot milk
• the beaten yolks of six eggs
• a teaspoon of salt

Method

1. 1

   Remove leaves and roots from celery and boil.

2. 2

   Drain and chop.

3. 3

   Melt butter with flour, stir in hot milk and thicken.

4. 4

   Add celery, cool slightly, then add beaten yolks and salt.

5. 5

   Pour into a greased mould and cook in a slow oven for half an hour.

6. 6

   Serve with rich cream sauce.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 29. The excerpt below is the record exactly as published.

CELERY FLAN Remove leaves and roots from three large heads of celery and boil. Drain and pass through a chopper. Melt a heap- ing tablespoon of butter with one of flour ; stir in a pint of hot milk and, when it thickens, add the celery. Sim- mer for a few moments, cool a little and add the beaten yolks of six eggs and a teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.