Preparation:
* Note: See the recipe for "Sauce Mornay" which is included in this database.
Cut each stalk of celery into two pieces. Cook in salted boiling water for 45 minutes. Drain thoroughly.
Cover bottom of ovenproof dish with 1/2 cup of Sauce Mornay. Place celery over sauce.
Sprinkle with grated cheese. Cover with remaining Sauce Mornay. Sprinkle with bread crumbs.
Pour melted butter over crumbs. Broil under broiler flame until top is well browned. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin | 