Sauce au Céleri (Celery Sauce)

Ingredients

• 6 heads of celery
• White consommé
• 1 bouquet garni
• 1 onion stuck with a clove
• Sauce Crème
• 2 or 3 spoonfuls of the reduced cooking liquid

Instructions

1. Clean 6 heads of celery and take only the hearts.
2. Arrange them in a sauté pan, cover with white consommé, and add a bouquet garni and an onion stuck with a clove.
3. Cook very gently, then drain the celery.
4. Pound the celery in a mortar and pass it through a tammy cloth.
5. Reduce 2 or 3 spoonfuls of the cooking liquid.
6. Add to the purée the same quantity of Sauce Crème as there is celery purée, and the reduced cooking liquid.
7. Heat without letting it boil; keep it in the bain if the sauce must wait.
8. Serve with boiled or braised poultry.