Celery Au Gratin Recipe
Wash and trim four heads of celery; set in a stewpan with a teaspoonful
of vinegar, salt and cold water; boil until tender and drain dry. Make
some sauce with a tablespoonful of butter, the same quantity of flour
and half a pint of milk. Cook while stirring till it thickens; add the
yolk of one egg and a tablespoonful of grated cheese; stir the sauce,
but do not let it boil. Arrange the celery in a pie dish, sprinkle bread
crumbs over and little bits of butter; cover with sauce and brown in the
oven. Serve in the dish in which it is cooked.
Vote