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Stewed Celery

Trim a few heads of celery, and blanch them in boiling water, drain, and place them in cold water. Take them out when cold and drain all the water from them without squeezing. Place them in a pan with a little consomme or stock broth and one teaspoonful of moistened sugar, and allow them to stew for an hour and a half; then pour over them four tablespoonfuls of bechamel or veloute sauce; strain the whole through a strainer, and set in a bain-marie. When it is ready to serve, add to the sauce a little thick cream, which will enrich and make it white.