Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls of butter
- four tablespoonfuls of flour
- one-half cup of the water drained from the celery
- one-half cup of cream
- one-fourth teaspoonful salt
Directions
Cut well-cleaned celery in very small pieces, cook until soft in boiling salted water. Drain, mix with a heavy sauce made by melting two tablespoonfuls of butter and stirring into it four tablespoonfuls of flour, one-half cup of the water drained from the celery and one-half cup of cream, one-fourth teaspoonful salt. Cook for ten minutes, stirring, then add a slightly beaten egg. Cook five minutes, mix with the celery, mould, egg and crumb. These are delicious served with the roast or game course.