Celery Soufflés

Ingredients

• half a pound of the white part of celery
• one and a half gills of milk
• half a bay leaf
• a small blade of mace
• one slice of onion
• one ounce of butter
• one ounce of flour
• pepper
• celery-salt
• three eggs
• one ounce of grated Parmesan cheese

Method

1. 1

   Trim and wash the celery; cut it into slices; blanch in salted water and drain.

2. 2

   Put the milk, celery, bay leaf, mace and onion in a stewpan and boil till tender; remove the mace and bay leaf, and pass the celery through a fine sieve.

3. 3

   Put a gill of water and the butter in a stewpan; add a pinch of celery-salt and stir in the flour as soon as the water boils; work vigorously with a wooden spoon for several minutes over the fire; put in the celery purée and let cool a little.

4. 4

   Add the grated cheese.

5. 5

   Stir in the yolks of two eggs and one whole egg; this must be done gradually.

6. 6

   Whisk the whites of two eggs to a stiff froth and mingle with the mixture and season with a little cayenne or Nepal pepper.

7. 7

   Three parts fill some paper or china ramequin or soufflé cases.

8. 8

   Bake in a hot oven for about ten minutes; arrange the cases on a dish with folded napkin, and serve immediately.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 68. The excerpt below is the record exactly as published.

CELERY SOUFFLES TTALF a pound of the white part of celery, one and a half gills of milk, half a bay leaf, a small blade of mace, one slice of onion, one ounce of butter, one ounce of flour, pepper, celery-salt, three eggs and one ounce of grated Parmesan cheese

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