Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    celery stalks
   1      small         onion -- sliced
   1      medium        carrot -- sliced
   1      cup           consommé
   1      tablespoon    Beurre Manie -- see * note

Preparation:

* Note: See the recipe for "Beurre Manie" which is included in this database. Wash and trim celery. Cut each stalk into 2 pieces. Cook in boiling salted water for 5 minutes. Drain. In large, heavy saucepan, combine onion and carrot. Place celery on top. Add consommé. Bring to boil. Cover and simmer for 1 hour, or until celery is tender. Remove celery to heated serving dish and keep warm. Discard onion and carrot. Cook liquid in pan over brisk flame until reduced to 1/2 cup. Add "Beurre Manie" to pan. Cook for 3 minutes, or until sauce thickens. Pour over celery. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin