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Visible mustard seeds — sausage, vinaigrettes, cheese boards
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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Visible mustard seeds — sausage, vinaigrettes, cheese boards
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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In a saucepan, melt the butter. Add the onion and celery and saute until soft. Add a little salt and pepper to taste. Reduce heat to keep everything warm and add chicken broth, milk and eggs. Just make the mix warm. DO NOT OVERHEAT AS EGGS WILL THICKEN IF YOU DO! After the mix is warm pour it over the filling and mix with hands. Place in 1-2 casserole dishes and bake in a 325 degree oven for 1 hour.