Trim and blanch ten fine heads of red celery, as in the last, blanch
also twelve middling-sized onions twenty minutes, place them in a
stewpan with the celery, cover with veal stock (No. 7), and stew gently
till tender, dress the celery upon toast with the onions round and sauce
over with a good white bechamel sauce (No. 7) which you have reduced
with half a pint of the stock the vegetables were cooked in till
becoming thickish, then add half a gill of very thick cream, a little
sugar, and sauce over.