CELERIAC CUTLETS
Half a pint of very thick white sauce, yolks of 2 raw eggs, ¹⁄₂ pint of sieved celeriac, which has been thoroughly boiled and drained, 1 whole egg, breadcrumbs, macaroni.
Method.—Make the sauce thicker than is usually required, using one and a half ounces of flour to half a pint of milk, and when it is hot, add the yolks, beating them into the sauce while the pan is still on the stove, but taking care it does not reboil after the eggs are incorporated. Ascertain that the sauce is sufficiently seasoned, and stir in the celeriac, then spread the mixture out on a dish and when it is cold divide it into equal portions and form each neatly on a floured board into the shape of a small cutlet; insert a little piece of macaroni at the pointed end, to represent the bone, then mask the cutlets with beaten egg and fine breadcrumbs (seasoned with salt and pepper) and fry them in deep, boiling fat until they are evenly browned, and serve them on a support of spinach or sieved cabbage.