187. Celery Flan

Remove leaves and roots from three large heads of celery and boil. Drain and pass through a chopper. Melt a heaping tablespoon of butter with one of flour; stir in a pint of hot milk and, when it thickens, add the celery. Simmer for a few moments, cool a little and add the beaten yolks of six eggs and a teaspoon of salt. Pour into a greased mould and cook in a slow oven for half an hour. Serve with rich cream sauce.

188. Celery Fritters - German

Cut the stalks from a fine head of celery into four-inch lengths. Parboil, drain on a cloth, dip in batter (No. 446), and fry in boiling fat.

189. Celery Ring Mould

Trim leaves from a large head of celery, cut up stalks and boil till tender in salted water. Drain, chop, and rub through a puree sieve; then proceed as in No. 230.