Celery with Bechamel and Croutons

Cut into large squares, each one inch in size, the yellow stalks of a head of celery; blanch them in water, drain and place in a saucepan with a quart of white broth (No. 194a), an ounce of butter and a coffeespoonful of powdered sugar; cook so that the liquid reduces, and when the celery is done add to it a pint of bechamel sauce (No. 409), some grated nutmeg and salt. Just when serving incorporate two ounces of fresh butter; pour into a vegetable dish and garnish around with bread croutons shaped like small hearts (Fig. 40) and fried in butter.