(Salsa per Sedani Al Sugo)
The celery, prepared as above, are seasoned with the following sauce: Make a roux melting a piece of butter and browning an equal weight of flour; stir for about three minutes on the fire, after which thin the roux with a little brown stock or with bouillon cubes diluted in water. Continue stirring and reduce the sauce. Then rub through a sieve, pour over the celery and serve very hot.