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Poached Eggs with Celery

2 cups celery. 4 eggs. 4 pieces toasted bread. 1 cup cream sauce. Cut celery in half-inch pieces, cook until tender in salted water. Have toast ready, dip in hot, salted water or milk for an instant, spread lightly with butter, while eggs are cooking. Drain celery put into white sauce, spread on bread and put an egg on top of each piece. (Have a little salt in the water or milk in which the bread is dipped).