Wash and clean some heads of celery, cut them into pieces of two or three inches long, boil them in veal stock till tender. To half a pint of cream add the well-beaten yolks of two eggs, a bit of lemon-peel, grated nutmeg, and salt, also a bit of butter; make it hot, stirring it constantly; strain it upon the celery; heat it thoroughly, but do not let it boil.