| Celery Soufflé
3 tablespoons of butter
5 tablespoons of flour
2 cups of milk or non fat milk
1 teaspoon of salt
a dash of pepper
5 eggs, separated
1 cup of finely diced celery, sautéed in 2 tablespoons of butter |
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Melt the butter, remove from het and blend in flour and a little of the milk until smooth. Add the rest of milk and cook over direct heat, stirring constantly until sauce boils and thickens. add seasonings. Beat egg yolks thoroughly, then gradually stir in the hot sauce and the celery. Bet egg whites until stiff and fold in cooled sauce lightly but thoroughly. Turn into a 6 cup ungreased casserole. Bake in a moderately slow oven 325ºF. |
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