2 heads celery
½ Spanish onion, thinly sliced
2 carrots, thinly sliced
¼ pint chicken stock
Salt and freshly ground black pepper
2 teaspoons butter
2 level teaspoons flour
Finely-chopped parsley
Clean celery; cut each in half length-wise and trim off tops. Blanch in boiling water for 10 minutes. Drain carefully and put in a heat-proof dish with thinly-sliced onion, carrots and chicken stock. Season to taste with salt and pepper, then cover the pan and cook slowly until tender (30-40 minutes). About 5 minutes before you remove vegetables from heat, stir in butter and flour which you have mixed to a smooth paste. Just before serving, sprinkle with finely-chopped parsley.
Great Dishes of the World