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Poached Eggs with Celery Sauce

Boil two heads of well-washed celery in one quart of white broth for fifteen minutes. Take them out, cut in one-inch lengths, return to the pan with the broth leaving it on the stove to keep hot, and season with salt and white pepper. Reduce the liquor to three-quarters (which will require about ten minutes) pour in one gill of hot bechamel sauce, and boil again. Poach twelve eggs and arrange them neatly around a hot dish, pour the sauce in the center, and serve quickly.