CELERIAC AND EGGS AU GRATIN
A root of celeriac, ¹⁄₄ pint thick white sauce, 1³⁄₄ ozs. butter, seasoning, 6 eggs, breadcrumbs.
Method.—Wash and peel the celeriac and let it cook in boiling salted water until it is tender, then drain it and pass it through a sieve into a basin, add the sauce, an ounce of butter and season with salt, pepper, and nutmeg. Butter six china egg-cases, or shells, and fill them with the prepared celery; make a hollow in the middle and fill it with a new-laid egg, taking care not to pierce the yolk when breaking the shell; put a small piece of butter on the top of each egg, scatter a little salt and pepper over it, cover with fine breadcrumbs, and bake for eight or ten minutes in a quick oven.