Celery Ramakins

Ingredients

• two heads of white celery
• an ounce of butter
• half a pint of bechamel sauce
• three yolks of eggs
• two well whisked whites of eggs

Method

1. 1

   Stew the celery until tender in stock and butter, then rub through a sieve.

2. 2

   Reduce bechamel sauce, add celery puree, season, and incorporate egg yolks and whisked egg whites.

3. 3

   Fill ramakin cases and bake for about twenty minutes.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 37. The excerpt below is the record exactly as published.

an ounce of butter in a stew-pan, add half an ounce of flour and cook a little, moisten with quarter-gill of cream and quarter-gill of stock ; boil up and add the spinach, season to taste with salt, pepper and nutmeg and cook for ten minutes. Incorporate two yolks of eggs. Whisk to a stiff froth two whites of eggs ; add this to the mixture. Three- parts fill six or eight well buttered china ramakin cases and bake in a moderately heated oven for about twenty minutes. Sptnacb anfc Ibant Souffle. [Souffles d’Epinards et Jambon.) Proceed to cook the spinach as directed in the foregoing recipe, then add two ounces of finely chopped cooked ham. Fill the mixture into one or two china souffle cases (previously buttered), and bake in a fairly hot oven for about twenty minutes. delete Kama kins. [Rcimaquins de C6l6ri.) Remove the outside leaves of two heads of white celery, trim and wash it and cut it into small pieces. Stew the celery till tender in a stew-pan with enough stock to cover and an ounce of butter. When thoroughly cooked, rub the celery through a fine wire sieve. Reduce half a pint of be- chamel sauce to two-thirds of its quantity, then put in the celery puree and cook for a few minutes, season with salt, pepper, and grated nutmeg and incorporate three yolks of eggs. Lastly add two well whisked whites of eggs

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