Celery Sauce

Ingredients

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

Instructions

1. Cut celery into small pieces; if the heads are not very young, peel them first. Simmer the celery in veal gravy until tender.
2. Meanwhile, mix together the flour, egg yolks, white pepper, salt, and lemon juice with a little water until the mixture is perfectly smooth and thin.
3. Stir this mixture into the simmering sauce until well combined. If preferred, cream may be used in place of the eggs, as is done in English kitchens.