2
cups milk 1/3 cup butter 1/2 cup flour 1 1/2 teaspoons salt 2 egg yolks 1/8 teaspoon ground black pepper 1 teaspoon celery
salt
Preparation:
Heat the butter; when it
bubbles, add the flour and salt, mixing
thoroughly. Add a small portion of the milk (about 1/3 of milk). Heat
and stir continually until it thickens.
Add
another portion of the milk and proceed as before. Continue until all
the milk has been added. The sauce is sufficiently cooked when it
reaches
the boiling point after the last quantity of milk has been
added.
Pour prepared sauce over the
well-beaten eggs, stirring until thoroughly mixed.
Stirr in celery salt and
pepper; cook until the eggs are coagulated.
Taste and adjust seasonings if
desired. Serve at once.