Celery Stalks with half-Glaze, Espagnole and Marrow, or Veloute Sauce (pieds de Celeri a la Demi-Glace a la Sauce Espagnole a la Moelle Ou au Veloute

Suppress the outer hard stalks from eight or ten tender, but not too large celery heads; cut the remainder into four or five-inch lengths and pare the roots to a point. Wash them carefully and blanch for twenty minutes; refresh and range them in a saucepan to cover with unskimmed broth (No. 194a); lay a buttered paper or a thin slice of fat pork on the top and cook very slowly. Drain, wipe well, pare and dress them on a dish; mask over entirely with a half-glaze sauce (No. 413) reduced with Madeira wine, or else an espagnole sauce (No. 414) with marrow, or a veloute sauce (No. 415) reduced with mushroom essence (No. 392) and buttered when ready to serve.