Читать книгу The Golden Age Cook Book - Dwight Henrietta Latham - Страница 58

Wash, peel and slice three celery roots, put them in a saucepan, cover with boiling water, cook until tender, and mash them through a purée sieve with the water in which they were boiled. Melt a good heaping tablespoonful of butter, stir into it a small tablespoonful of flour, and add to it the celery purée, season with a little cayenne pepper and salt to taste. Add three-quarters of a cup of macaroni previously boiled in water. As soon as it comes to a boil remove from the fire and add as much boiling milk as will make it the proper consistency. Beat two egg yolks with half a cup of cream and stir in quickly just before pouring the soup into the tureen. Care must be taken to do this off the fire, as celery soup is liable to curdle.