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Title: Celery Pie
Categories: Dinner pies, Vegetarian
Yield: 1 Pie
1/4 lb Pie pastry
1 c Celeriac; cooked & sieved
3/4 c Milk; generous
1 sl Onion
Fresh parsley
Seasoning
1 1/2 oz Butter
1 1/2 oz Flour
Cheese; grated
2 Eggs
Line a buttered pie dish with the pastry rolled out fairly thin. Let
the milk simmer for 15 minutes with the onion, 2 or 3 parsley sprigs,
and a small blade of mace, then cook the butter and flour together
for a few minutes and, when quite smooth, moisten gradually with the
milk (strained), and stir quickly until the sauce has boiled and
thickened. Remove the pan from the stove and add the yolks of the
eggs, 1 tb grated cheese, parsley, and celeriac, then whisk the
whites of the eggs to a very stiff froth, stir them into the mixture,
and turn it into the lined pie-dish and bake for 30 minutes in a
well-heated oven. This dish is equally nice served hot or cold; if
the latter, it should be turned out of the pie-dish intact in the
pastry case.
Recipe by Jeanne Jardine
Recipe FROM: The Best Vegetarian Dishes I Know, 1910
Recipe FROM: <
https://www.gutenberg.org/ebooks/70164/>
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