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Celery Sauce

  • 2 stalks of fine celery, leaves and all
  • lump of butter the size of an egg
  • 1 tablespoonful of flour
  • 1 pint of milk
  • salt and pepper
Cut up fine two stalks of fine celery, leaves and all, and boil in a saucepan for ten or fifteen minutes, drain off the water and put in the saucepan with the celery a lump of butter the size of an egg, and a tablespoonful of flour; cook, but do not brown, then add a pint of milk and season with pepper and salt, stir until smooth and serve hot.
Submitted by Cassyjean - Torrington, CT Oct 3, 2009
15 min 30 min 45 min


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