700—Crème de Céleri

Mince one lb. of the white of celery; parboil for seven or eight minutes; drain, and stew in one oz. of butter. Mix one and one-quarter pints of Béchamel with it; complete the cooking slowly, and rub through tammy.

Add one-half pint of white consommé; heat without allowing to boil, and finish the preparation with cream when about to serve.

Garnish with two tablespoonfuls of a brunoise of celery.

This soup may also be prepared as a purée or a velouté.