HISTORIC AND CULINARY 107 



yolks of four eggs beat fine, half a pint of cream, a little 

 salt and nutmeg, pour it over, keeping the pan shaking 

 all the while. When it begins to be thick, dish it up." 

 As a flavouring for soups and other dishes celery is 

 thoroughly appreciated, but the old warning of " La 

 Cuisiniere Bourgeoise " must be borne in mind: " il en 

 fait tres-peu, parce que le gout en est fort et domine sur 

 tons les autres legumes." In " Les Dous de Cornus," 

 the following recipe is given for a Ragout de cellery : 

 " Vous 1'epluchez et ne mettez que les cceurs longs 

 comme le doight. Etant blanchi, vous les faites cuire 

 dans de bon bouillon. Apres 1'avoir fait egoutter, vous le 

 mettez dans une casserole avec du blond de veau, et le 

 faites mij otter afin qu'il prenne gout. Ensuite vous le 

 servez avec ce que vous jugez a propos." 

 An excellent 



Celery Soup 



may be made as follows : In an enamelled stew-pan 

 place an ounce or two of butter. Heat in this for a few 

 minutes four heads of celery, cleaned and selected as 

 previously directed and cut into small slices, and a sliced 

 onion or tomato. Before the celery has begun to brown 

 add a pint-and-a-half of water or stock and a little pepper, 

 salt and nutmeg. Boil for an hour and a half. Pass 

 through a wire sieve and pour over it a quart or three 

 pints of' milk and a little cream (up to half a pint). 

 Mix and serve. 



Celeriac roots cut into slices may replace celery stems 

 in any of the recipes given above. 



It will be noticed that of the six vegetables here dealt 

 with all are more or less interchangeable from a cookery 

 point of view. It is for each individual to determine for. 

 himself the particular combinations in which each vegetable 

 more especially shines according to his own likings and 



