Recipes > Eggs > Eggs a la Gretna

Eggs a la Gretna


  • 6 eggs
  • 2 heads of celery
  • 2 level tablespoonfuls of butter
  • 2 level tablespoonfuls of flour
  • 1/2 pint of milk
  • 1 teaspoonful of salt
  • 1 saltspoonful of pepper


Cut the celery into inch lengths, wash thoroughly, cover with boiling water and simmer gently thirty minutes until the celery is tender; drain, saving the water in which the celery was cooked for another purpose. Rub the butter and flour together, add the milk, salt and pepper; when boiling add the celery; stand this over hot water while you poach the eggs and toast six squares of bread. Butter the toast, put on each slice one egg; put these around the edge of a large platter, turn the celery into the middle of the dish and send at once to the table. To increase the beauty of this dish, and to give it a greater food value, you may garnish between the toast and celery with carefully boiled rice; this then makes an exceedingly nice supper dish.


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Many Ways for Cooking Eggs.

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