Celery Sauce

Ingredients

• 4 heads celery
• 1/2 pint veal gravy
• 1 spoonful flour
• 3 egg yolks
• to taste white pepper
• to taste salt
• 1 lemon
• as needed water

Instructions

1. Cut in small pieces from about four to five heads of celery, which if not very young must be peeled.
2. Simmer it till tender in half a pint of veal gravy, if intended for white sauce.
3. Then add a spoonful of flour, the yolks of three eggs, white pepper, salt, and the juice of one lemon; these should be previously mixed together with a little water till perfectly smooth and thin, and then stirred in with the sauce.
4. Cream, instead of eggs, is used in English kitchens.