200 | Celery Sauce.
—Clean well, nicely pare, and cut into dice-shaped pieces, and then wash thoroughly in fresh water three roots of fine celery, using only the white parts. Lift them out with the hand, so that the sand and dirt remain at the bottom of the pan, and place them in a saucepan. Cover them with fresh water, adding two pinches of salt and half an ounce of butter. Put on the lid, and cook on the hot stove for twenty-five minutes. Drain, and place the celery in the saucepan again with a pint of hot Allemande sauce (No. 210); toss well for just a little while, and serve.