86 | Cream of Celery à l’Espagnole.
—Put two stalks of celery, cut into fine strips, in a covered saucepan, with one ounce of butter; add a pint of good broth (No. 99), with half a tablespoonful of salt and a teaspoonful of pepper. Boil for thirty minutes; then rub through a sieve, moisten with one quart of broth, and before serving thicken with two egg yolks diluted in half a cupful of cold consommé (No. 100). Add three tablespoonfuls of boiled rice, and, two minutes before serving, one ounce of butter. After the egg yolks have been added to the soup it should not be allowed to boil again.