Take two or three heads of very white celery, using only the best part; cut them of even lengths; place them on a flat dish, arranging them like a bundle of asparagus, taking care that some of the delicate leaves are at each end; color some thick mayonnaise with lobster coral pounded, or with red beetroot boiled tender and rubbed through a sieve - using enough of either to make the same a bright red; pour it in spoonfuls over the middle of the celery until it is entirely masked, leaving the pale green ends untouched by the sauce. Put it on the ice till needed for use.