Clean six stalks of celery using only the hearts, put them in a saucepan, wholly immerse in consomme, add a faggot and one onion with a clove stuck in it, and cook gently. Drain the celery, pound it in a mortar, then rub it through a sieve and put the puree in stewpan. Now thin the puree with an equal quantity of cream sauce and a little reduced celery liquor. Heat it moderately, and if it has to wait, put it in a bain-marie.

Serve with boiled or braised poultry.