Bettina's Celery and Eggs

Name: Bettina's Celery and Eggs
Ingredients: 1 cup Cooked diced celery; 2 tablespoons Butter (Used for white sauce and breadcrumbs.); 2 tablespoons Flour; 1 cup Milk; 1/4 teaspoon Salt; 2 large Hard-cooked eggs, sliced; 3 tablespoons Fresh bread crumbs

This classic recipe from 1900 combines the simple flavors of celery and eggs in a creamy, comforting dish. The celery and eggs are enveloped in a rich white sauce, then baked to golden perfection with a buttery breadcrumb topping. This satisfying main course is perfect for a light lunch or dinner.

Ingredients

1 cup Cooked diced celery
2 tablespoons Butter (Used for white sauce and breadcrumbs.)
2 tablespoons Flour
1 cup Milk
1/4 teaspoon Salt
2 large Hard-cooked eggs, sliced
3 tablespoons Fresh bread crumbs

Instructions

1In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute, stirring constantly. Gradually whisk in 1 cup of milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Season with 1/4 teaspoon of salt. Remove from heat.
2Add the sliced hard-cooked eggs and cooked celery to the white sauce. Mix well.
3Pour the mixture into a well-buttered baking dish. In a small bowl, mix the bread crumbs with 1 tablespoon of melted butter. Sprinkle the breadcrumb mixture over the celery and egg mixture. Bake in a moderate oven preheated to 350°F (175°C) for about 20 minutes, or until the topping is golden brown.