4 oz. milled Roast Pinekernels.
8 outside leaves of Celery.
1 large Onion.
Piece of Garlic the size of a pea.
2 oz. Butter or Nut Margarine.
1 tablespoonful of Corn Flour or Ground Rice.
1 pint of Water.
1 pint of Milk.
1 teaspoonful of Marmite.
Pepper and Salt to taste.
Chop up the celery, onion and garlic and fry in the butter for 15 minutes, stir in the flour until smooth, then add the water and pine-kernels and simmer gently for an hour ; add the Marmite, flavouring and milk, bring to the boil again, and pass through a very fine sieve. Serve with whole roast pinekernels as a garnish.