(parsley may be omitted)
4 tablespns. finely-sliced celery, or 1/4 teaspn. celery salt 2 teaspns. chopped parsley
Heat oil in frying pan until hot, not brown. Add half the flour and rub to a paste, then add boiling water gradually, stirring until smooth, Stir in remainder of flour dry.
When the sauce is smooth and creamy and well cooked, remove from the fire, cool a little, and stir in celery, parsley and salt. The mixture will be very stiff.
Stand in cool place until perfectly cold, then shape into balls 1 1/4 to 1 1/2 in. in diameter, or cones 1 1/2 in. at the base, or cubes of 1 1/4 in., or sticks 3 1/2 to 4 in. in length by 3/4 of an inch in diameter. Roll in fine zwieback or cracker crumbs, then in beaten egg (add salt and a tablespoon of water to each egg), then in crumbs again.
Place on oiled tins a short distance apart, and set in cool place till 15 m. before serving, then put into a quick oven and bake until a delicate brown and cracked a little. Serve immediately.
If baked too long or too slowly, they will not keep their shape. This makes 12 to 14 balls. 1/2 a beaten egg may be added when the celery is, but the balls are more creamy without it.
The balls may be made the day before required, kept in the ice box and baked at serving time.
Use 1/4 to 3/8 teaspn. grated lemon rind, instead of other flavorings.
Use chopped trumese, with sage and onion in place of the celery.