Cook until tender a large bunch of celery cut into one inch lengths. Drain, return to the saucepan and cover with a cupful of white sauce. Season with salt and pepper and chopped parsley. When cold butter a baking dish and cover the bottom with crumbs. When the celery is cold add to it 2 well beaten eggs. Cover with crumbs and bits of butter. Bake 1/2 an hour.
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