• 1 or 2 heads of celery
• 1½ pints (9 dl.)

Wash the celery thoroughly, and cut up the sticks. Cook in the stock with the bouquet garni until tender – about 40 minutes. Then rub through a fine moulin without draining. Make a roux with the butter and flour and add the pur𠃩e and milk gradually. Stir until boiling and add seasoning. Serve garnished with croûtons of toast.