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Eggs Cocotte, Fleur De Lys

Thoroughly wash a small stalk of tender celery and mince it exceedingly fine. Mix in saucpan a tablespoon butter with teaspoon flour, moisten with one and a half gills milk and mix until it comes to a boil. Add the celery with three saltspoons salt, saltspoon cayenne and saltspoon grated nutmeg, then boil for twenty-five minutes, pour in three-fourths gill cream, lightly mix, then strain the sauce through Chinese strainer in six egg-cocotte dishes, crack two fresh eggs in each dish, season with half teaspoon salt, place them on a tin, set in the oven for five minutes, remove and serve.