Required: Two heads of celery. Two onions.

Two ounces of butter.

Half an ounce of flour.

One quart of vegetable stock.

Two tablespoonfuls of cream.

A little salt and mignonette pepper.

One ounce of proteid food.

Melt the butter in a saucepan, add the celery and onions cut up fine. Cook for ten minutes; add the flour, stir well, then add the vegetable stock. Cook till tender, pass through a wire sieve, add the cream and proteid food.