Celery in Béchamel or Veloute Sauce

2 cups celery cut into 1-inch pieces

2 Tbsps. flour

½ cup milk

2 Tbsps. butter

Salt and pepper          

Wash the stalks clean and cut them into pieces. Place the celery in a saucepan, cover with boiling water, and boil until tender (about half an hour), by which time the water should be reduced to about one-half cup. Make a sauce with the celery water, milk (if desired), flour, and butter. Add the celery and season with salt and pepper.