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 béchamel sauce
• twelve fresh eggs

Method

1. 1

   Boil the celery in the broth for fifteen minutes, remove and cut into one-inch pieces, return to the broth, and season.

2. 2

   Reduce to three quarters, add hot béchamel sauce, let come to a boil.

3. 3

   Poach the eggs, arrange on a hot dish, crown with the celery sauce, and serve very hot.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 56. The excerpt below is the record exactly as published.

EGOS WITH CELERY. Mrs. C. B. Alexander, Hoboken. Boil for fifteen minutes, in a quart of white broth, two heads of well washed and neatly pared sound cel- ery, 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. Eeduce to three quarters, (which will require ten minutes). Add a gill of hot b6chamel sauce, let come to a boil. Poach twelve fresh egg

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