1. Wash and scrape the celery stalks to remove any strings or blemishes, then cut into small pieces roughly 1/2 inch (1.25 cm).
2. Bring a medium saucepan of salted water to a boil over high heat. Add the celery and cook for 15-20 minutes, until the pieces are completely tender and yield easily when pierced with a fork.
3. Drain the celery thoroughly in a colander, then press it through a fine-mesh sieve or food mill — this technique is called pureeing by sieving — until you have a smooth pulp. Discard any fibrous material that will not pass through.
4. Prepare 2 cups (480 ml) of Thin White Sauce (a standard bechamel made with a light proportion of butter and flour to milk) and warm it gently over low heat in a heavy saucepan.
5. Stir the celery puree into the warm Thin White Sauce. Heat together over low heat for 3-5 minutes, stirring constantly, until the sauce is uniformly pale green-ivory and steaming, with no separation visible. Taste and adjust salt.
6. Alternatively, if a fowl or turkey has been boiled, the strained cooking stock may be used in place of milk when making the Thin White Sauce, following the same proportions.
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