Celery ‘Alla Crema’
Cut off the green leaves and pare four or five heads of celery, cut into pieces two inches long, wash well, and dry on a napkin. Blanch in boiling water for five minutes, drain, and put into a sauté-pan with two ounces of fresh butter and one tablespoonful of fine flour. Stir well together, add half a pint of good consommé, and reduce for twenty minutes. Then thicken with two yolks of eggs beaten up with half a teacupful of cream, and a little grated nutmeg. Serve up hot, garnished with croûtons (fried bread).