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Danish Meatballs in Celery Sauce

Sadie Valeri's silver boat would be perfect to serve this dish.

3 Cups Chopped Celery or if you can get them 2 Chopped Cleriacs
1/2 lb each ground pork, veal, beef
1 large onion
1/2 cup bread crumbs
1.5 cups soda water
1 egg
celery salt
white pepper
1/2 c blanched fresh spinach
butter
3 tblsp.flour
vegatable broth
2 beaten egg yolks (Optional)
Puff pastry triangles baked acording to the directions on the box.

Toss onion, bread crumbs, egg, spices, spinach, in food processor & pulse, then mix with meats. Using a wetted spoon, fry quennelle shaped (like little boats) meat balls in butter until browned & cooked through. Keep warm. Add the Celery or Celarics to the brownings in the pan. Cook until soft. Toss in flour and brown lightly (make a roux). Add vegetable broth & cook to make a sauce & simmer until smooth & thick. If desired, add small amounts of the hot sauce to the egg yolks and when the danger of curdling passes incorporate into the remaining sauce. Serve over the meatballs, reserving enough to pass. Decorate the edge of the meatballs with puff pastry triangles. Enjoy this dish with red cabbage or pickled beets, Akavit & a good Danish beer.