4 1/2 lb. celery
1 1/8 tsp. salt
1 1/2 c. vegetable stock
2 tbsp. butter
2 eggs, separated
4 c. water
3 tbsp. vinegar
3 shallots
1 tbsp. flour
1/2 c. freshly grated Swiss cheese

Remove celery ribs, wash thoroughly and strip off leaves. Trim ends and course edges and cut ribs into 2 inch pieces.

Combine water, 1 teaspoon of salt and vinegar in a saucepan and bring to a boil. Add celery pieces and blanch for 5 minutes. Drain, cool slightly and pull off strings. Place vegetable stock in saucepan and bring to a boil. Add celery pieces and cook covered over low heat for 30 minutes. Drain reserving stock and set aside.

Peel and dice shallot. Melt butter in a saucepan. Add shallots and saute until transparent. Add flour and saute until golden. Gradually pour in vegetable stock and simmer for 5 minutes stirring constantly. Remove sauce from heat. Preheat oven to 450 degrees. Grease an oven proof dish with butter. Fold egg yolks into sauce.

Combine egg whites and 1/8 teaspoon salt and beat until stiff. Fold egg whites into sauce. Place celery pieces into dish, cover with sauce and sprinkle with grated cheese. Bake 20 minutes. 230 calories per serving.