Eggs with Celery

Ingredients

• two heads of well-washed and neatly pared, sound celery
• a quart of white broth
• one pinch of salt
• the third of a pinch of white pepper
• a gill of hot bechamel sauce
• twelve fresh eggs

Method

1. 1

   Boil celery in broth, cut into pieces, and return to broth with seasoning.

2. 2

   Reduce and add bechamel.

3. 3

   Poach eggs and arrange on a dish, pouring the celery sauce over.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 156. The excerpt below is the record exactly as published.

EggS with Celery. — Boil for fifteen minutes, in a quart of white broth (No. 99), two heads of well-washed and neatly pared, sound celery. Remove it from the broth; then cut it up in one-inch-length pieces, and return it to the pan with the broth in which it was first boiled, leaving it on the hot stove. Season with one pinch of salt and the third of a pinch of white pepper. Reduce to three-quarters (which will require ten min- utes). Add a gill of hot bechamel sauce (No. 154), let come to a boil. Poach twelve fresh eggs

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