Celeri à la Duchesse (Hot)
Cook some celery slowly in equal parts of milk and water, seasoned with salt and pepper; when cooked, lift out, cut it up, and place a layer of it in a fireproof dish, seasoning with salt and pepper, and moistening with some béchamel or any good white sauce, and continue these layers until the dish is full, taking care to raise it up in the centre; strew it rather thickly with grated Parmesan cheese; moisten it with some oiled butter, and put it into the oven for 10 minutes, to colour nicely.