2 roots celery and wash thoroughly. Cut lengthwise and crosswise in
small pieces. There should be 1 1/3 cups. Put in saucepan with
3 cups water and
1 teaspoon salt and cook 20 minutes or until tender.
Drain, reserving both liquid and celery. To
Liquid add
Chicken stock to make 2 cups or
Water to make 2 cups and
1 chicken bouillon cube. Melt in saucepan, chafing dish or electric
grill
3 tablespoons butter. Add
3 tablespoons flour mixed with
3/4 teaspoon salt and
1/8 teaspoon pepper. Stir until smooth and add the
2 cups celery water and chicken stock. Stir and boil 1 minute. Add
Cooked celery and bring to boiling point. Mix
1 egg yolk and
2/3 cup cream. Add to first mixture and cook 2 minutes over hot water,
stirring constantly.



CELERY CHEESE TOAST

Make above recipe for Celery Sauce, adding
1 cup grated cheese when celery is added. Stir until cheese is melted.
Add
1/2 teaspoon table sauce, then add
1 egg yolk and
2/3 cup cream as above and cook over hot water 2 minutes, stirring