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Celery Fritters, Curried

Wash and clean some white celery, cut it into two-inch pieces, and cook it until tender in stock or salted water. Drain on a sieve. When cold toss them in thick bechamel sauce, previously mixed with curry paste. Dip each piece into frying batter, or egg and bread-crumb each, and drop into boiling fat, fry to a golden colour, drain on a cloth or paper, sprinkle with fine salt mixed with sufficient curry powder to colour it, dish up on a folded napkin, and send to table at once. Probable cost, 8d.