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Celery Puree

Prepare half a dozen heads of celery as for celery with gravy, wipe and drain, cutting them into small pieces. Put these into a glazing-pan with an equal quantity of bechamel sauce, reduce well and then pass all through a sieve by rubbing with the back of a spoon. Add one ounce of butter and one teacupful of rich cream to the mixture, and salt and pepper to suit the taste.