Celery Puree

Prepare half a dozen heads of celery as for celery with gravy, wipe and drain,
cutting them into small pieces. Put these into a glazing-pan with an equal quantity
of bechamel sauce, reduce well and then pass all through a sieve by rubbing with the
back of a spoon. Add one ounce of butter and one teacupful of rich cream to the
mixture, and salt and pepper to suit the taste.