them in half and blanch them.
Prepare the following stuffing:
chopped mushrooms and shallots
cooked a few moments in butter, to
which add a sprinkling of flour, a
cup of milk and 2 oz of any minced
cold meat or chicken.
Fill the celeriacs with the stuffing
(having first scooped out the
centres), arrange them in a
buttered casserole with more butter
on the top, cover the pan and cook
them in a slow oven for 45
minutes.
The milk in the stuffing mixture
can be replaced by tomato purée.