FROM THE BALLET COOK BOOK
“Note from Ed: Ms. LeClerq’s The Ballet Cook Book was a significant inspiration in making this blog. Although I never knew her personally, I was always in admiration of her ability to make important contributions to the world of ballet in spite of her physical challenges. And you can see, she raised the standard for cooking, too.”
SERVES:
4
PREP TIME:
20 MIN
TOTAL TIME:
1 HR 30 MIN
3 tbs butter
3 tbs flour
1 tsp salt
1/4 tsp pepper
1 tsp chicken stock base
1/2 cup milk
1/2 cup light cream
3 eggs, separated
Peel celery root, cut in pieces and boil in salted water until very tender, about 40 minutes. Purée in blender or force through a sieve.
Melt butter in a saucepan, add flour, seasonings, and chicken stock; cook over low heat 1 minute, stirring constantly. Remove from heat, gradually blend in milk and cream. Return to heat and bring to a boil, stirring constantly. Blend in celery root purée. Beat egg yolks and add a little of the sauce to yolks, beat with a wire whisk, return egg yolk mixture to the saucepan and stir constantly so the yolks do not set. Cook over low heat 1 minute, still stirring. Allow to cool while beating egg whites until stiff but not dry. Fold egg whites into celery root mixture and pour into greased 1-quart soufflé dish. Bake at 350 degrees F. until firm, about 45 minutes.