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Poached Eggs, Celery Sauce

Cut four branches well cleaned white celery into very small square pieces; place in a saucepan with half pint water and half teaspoon salt and boil for twenty minutes. Mix in another pan one tablespoon butter with one and a half tablespoons flour. Add the celery and liquor, with half gill cream. Season with saltspoon cayenne pepper and half saltspoon grated nutmeg, mix well for one minute and let boil for four minutes.

Prepare twelve poached eggs on toast pour over the sauce and serve.