EGGS A LA GRETNA
6 eggs
2 heads of celery
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 teaspoonful of salt
1 saltspoonful of pepper
Cut the celery into inch lengths, wash thoroughly, cover with boiling
water and simmer gently thirty minutes until the celery is tender;
drain, saving the water in which the celery was cooked for another
purpose. Rub the butter and flour together, add the milk, salt and
pepper; when boiling add the celery; stand this over hot water while
you poach the eggs and toast six squares of bread. Butter the toast,
put on each slice one egg; put these around the edge of a large
platter, turn the celery into the middle of the dish and send at once
to the table. To increase the beauty of this dish, and to give it a
greater food value, you may garnish between the toast and celery with
carefully boiled rice; this then makes an exceedingly nice supper
dish.
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