Celery Souffles

Ingredients

• 1 lb. of the white part of celery
• a small blade of mace
• 1 oz. butter
• ½ oz. grated Parmesan cheese
• 1½ gills milk
• 3 bay-leaf
• 1 slice of onion
• 1 oz. flour
• 3 eggs

Method

1. 1

   Trim and wash celery, blanch, and drain.

2. 2

   Boil with milk, bay-leaf, mace, and onion until tender.

3. 3

   Pass through a sieve.

4. 4

   Make a paste with water, butter, and flour, add celery puree and cheese.

5. 5

   Mix in egg yolks and beaten egg whites.

6. 6

   Season and bake.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 39. The excerpt below is the record exactly as published.

Celery Souffles. i lb. of the white part of celery, a small blade of mace, 1 oz. butter, pepper and celery salt, \ oz. grated Parmesan cheese, 1 f gills milk, 3 bay- leaf, 1 slice of onion, 1 oz. flour, 3 eggs

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