Celery, Hollandaise Style Recipe 2 ingredients

• 1 cup of cooked celery (nearly a pint of uncooked)
• ¼ teaspoonful of salt
• 2 tablespoonfuls of butter
• ¼ teaspoonful of pepper
• 3 yolks of eggs
• 1 teaspoonful of lemon juice

To prepare this Celery, Hollandaise Style Recipe 2, first use trimmed stalks of well-bleached celery; cut these into pieces half or three-fourths an inch long. Let simmer in water to cover until tender. Renew water as is needed during the cooking; when the celery is tender there should not be more than a cup of water with it. Cream the butter; add the salt, pepper and one yolk; beat in this yolk, then add the other, and when evenly mixed, stir into the cooked celery; let stand over hot water or on the back of the range while the mixture is being added; add the lemon juice. Serve at once in a hot dish or on slices of toast. The lemon may be omitted.