Home › The Principles of Cookery › Eggs and Celery

Eggs and Celery

Put into a stewpan four heads of celery that have been previously cut into short pieces, and boiled till nearly done in salt and water. Stew the celery for five minutes with three table-spoonfuls of cream and half a table-spoonful of vinegar. Season according to taste with salt and white pepper. Place the celery on a dish, and serve poached eggs neatly on the top of it. Garnish with slices of hard-boiled eggs. Time, half an hour or more to boil celery. Sufficient for five or six poached eggs. Probable cost, 1s. 3d.