Ukrainian celery sauce recipe

Cut in small pieces from about four to five heads of celery, which if
not very young must be peeled, simmer it till tender in half a pint of
veal gravy, if intended for white sauce, then add a spoonful of flour,
the yolks of three eggs, white pepper, salt, and the juice of one
lemon, these should be previously mixed together with a little water
till perfectly smooth and thin, and be stirred in with the sauce;
cream, instead of eggs, is used in heavy kitchens.

Celery in Ukrainian cooking

Celery in Ukrainian cooking is more often celery roots, not stalks.  All you have to do is grate or cut it.

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