Celery Sauce

Have half a pound of white celery stalks cut in quarter inch pieces, put them in boiling and salted water for five minutes, drain and place them in a saucepan with a pint of white stock (No. 422), then reduce it to half, adding a pint of well-reduced veloute (No. 415), and just when ready to serve, incorporate into it two ounces of fine butter and half a gill of fresh cream, seasoning with salt, nutmeg and red pepper.