Fricassee Of Celeriac Recipe

Wash and peel the celery roots, cut them into dice and cook until tender

in as little water as possible, and when nearly done add a little salt.

Make a sauce of two tablespoonfuls of butter and one tablespoonful of

flour cooked together until smooth without browning. Then add a cup of

rich milk, and when this boils turn the celery dice with the water in

which they were boiled into the sauce, season to taste with salt and

pepper. When ready to serve beat one egg yolk with a tablespoonful of

cream and stir carefully into it, remove at once from the fire, pour

into a vegetable dish, sprinkle with a little parsley minced fine, and

serve.

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