Wilfred Lucas
CREAMED
1 can shrimps 1½ cup diced celery 1½ cups milk 1½ cup celery liquor 3 tablespoons butter 3 tablespoons flour 1½ teaspoon salt 1/4 teaspoon pepper Cook the celery till tender in water to cover, drain the shrimps, and freshen in cold water. Make a white sauce of the butter, flour, seasonings, milk and celery-liquor. Add the celery-cubes and shrimps and serve on buttered toast with a garnish of celery-hearts. This makes four large or six small portions.
I always eat heartily after my evening performance and this is one of my favorite dishes.