| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Diced celery |
| 1 |
sm |
Onion; chopped |
| 1 1/2 |
c |
Boiling water |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 1 |
qt |
Milk |
| 1 1/4 |
ts |
Salt |
| 1 |
ts |
Chopped parsley; if desired |
INSTRUCTIONS
Select crisp celery, wash thoroughly, trim off any discoloration on root
and damaged portions: chop both leaves and stems. SIMMER celery and onion
until tender (10 minutes) in the boiling water with the 1/2-teaspoon salt.
Melt butter in saucepan, blend in flour, add milk gradually and cook with
constant stirring until sauce boils and thickens. Add the 1 1/4 teaspoons
salt and cooked vegetables and their liquid. Heat to boiling and garnish
with chopped parsley. Chopped or riced hard-cooked egg is also an
attractive and nutritious garnish. 5 servings.
Posted to recipelu-digest Volume 01 Number 358 by ncanty@juno.com (Nadia I
Canty) on Dec 11, 1997
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