4-5 florets of broccoli or cauliflower
1/4 head celery
200 ml milk
2 tbsp flour
All vegetables sauté in a little butter and water. Make a light roux of flour and 2 tbsp butter - the butter is melted and it stir the flour. Roux diluted with milk and boil until a moderately thick sauce, which bind with 1 egg yolk. Boil for 5-6 minutes with prepared sauce is poured over steamed vegetables.