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Celery Sauce #1




Source of Recipe


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Recipe Link: http://www.recipehound.com/

Celery Sauce #1

half a head of celery
1 1/2 cups chicken stock (3/4 pint/400ml)
2 ounces unsalted butter (60g)
1 ounce flour (30g)
1/2 cup double cream (1/4 pint/(125ml)
2 egg yolks
salt and freshly ground white pepper

Thoroughly wash and finely slice the celery.
Melt the butter in a heavy-bottomed pan.
Soften the celery in the butter.
Sprinkle on the flour and stir it well in.
Gradually add the stock, stirring all the time.
Bring to a boil and simmer for 10 minutes.
Season lightly.
Just before serving, mix the egg yolks with
the cream and stir quickly into the sauce.
Re-heat the sauce, but do not boil it again.