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Souffle of Celery

Thoroughly wash and drain two stalks fresh, crisp celery, remove green leaves and finely slice stalks. Place in saucepan with sliced white part of a leek, a small branch parsley, a branch chervil, blade mace and bay leaf. Pour in enough white broth to cover celery, season with level teaspoon salt, cover pan and let gently boil for thirty minutes. Remove, take up the bay leaf and mace, then press celery through sieve into a bowl.

Mix in a saucepan two tablespoons melted butter, three tablespoons flour and pour in one and a half gills milk. Add the puree of celery, with an ounce grated Parmesan cheese and saltspoon cayenne pepper, then briskly stir with a wooden spoon until thoroughly boiling. Add two egg yolks, sharply stir for three minutes longer and remove from range. Beat up whites of the two eggs to a stiff froth, add to celery and mix until well amalgamated. Fill up six round paper cases, place them on a tin, set in oven for twenty minutes, remove, dress on a hot dish with folded napkin and send to the table immediately.