427 | Eggs with Celery.
—Boil for fifteen minutes, in a quart of white broth (No. 99), two heads of well-washed and neatly pared, sound celery. Remove it from the broth; then cut it up in one-inch-length pieces, and return it to the pan with the broth in which it was first boiled, leaving it on the hot stove. Season with one pinch of salt and the third of a pinch of white pepper. Reduce to three-quarters (which will require ten minutes). Add a gill of hot béchamel sauce (No. 154), let come to a boil. Poach twelve fresh eggs exactly as in No. 404, neatly arrange them on a hot dish, crown-like. Pour the celery sauce right in the centre, and serve very hot.