Sauce for Boiled Poultry
- 1 stick white celery, blanched & chopped into very small pieces
- 1 quart milk
- Black peppercorns
- 1 egg yolk, well beaten
- 2 ounces cream
Put the chopped celery in a saucepan with milk and a few black peppercorns. Let it boil gently until reduced to 1 pint. Keep stirring the celery up with the milk until it is in a pulp. Thicken with a well-beaten egg yolk and cream.
Submitted by Dec 12, 2009
15 min
30 min
45 min