928 | Celery, with Gravy à la Bonne Femme.
—Procure two bunches of fine Kalamazoo celery. If there should be four heads in each bunch, reserve two for table celery, as hors-d’œvres. Pare the outer branches, and clean thoroughly, cutting off the hard and green leaves. Cut them into equal lengths, and blanch them in boiling water for five minutes; drain, and add half a pint of broth (No. 99) to the water. Put the celery into a gill of white roux (No. 135) in a sautoire, and season with a pinch of salt, twelve whole peppers, and a third of a pinch of nutmeg. When the celery is sufficiently cooked, or after twenty-five minutes, finish the sauce with a gill of clear gravy or half an ounce of butter. Place the celery in a hot dish, pour the sauce over and serve.