No. 1060 Céleri à la Chetwynd.
Trim and blanch ten fine heads of red celery, as in the last, blanch also twelve middling-sized onions twenty minutes, place them in a stewpan with the celery, cover with veal stock (No. 7), and stew gently till tender, dress the celery upon toast with the onions round and sauce over with a good white bechamel sauce (No. 7) which you have reduced with half a pint of the stock the vegetables were cooked in till becoming thickish, then add half a gill of very thick cream, a little sugar, and sauce over.