929 | Celery with Cream.
—Pare nicely four heads of fine celery, and cut it into pieces two inches in length; wash thoroughly; remove from the water with the hands, and lay it on a napkin. By so doing no sand will adhere to the celery. Blanch it in boiling salted water for five minutes; remove, drain, and put it in a sautoire with two ounces of butter and one tablespoonful of fecula; stir all well together, and moisten with half a pint of consommé (No. 100). Cook and reduce the whole for twenty minutes; when done, thicken with two beaten egg yolks diluted in three tablespoonfuls of cream, and add the third of a pinch of grated nutmeg. Serve garnished with six croûtons (No. 133).