Celery Souffle

1 lb. White Celery, milk, 4 eggs, celery, salt, 1 ½ oz. grated cheese, 2 oz. butter. Cook the celery, cut small, in as little milk as possible till tender, sieve and cool. Beat the butter to cream, and add beaten yolks of eggs, mix in the celery and cheese and season with celery salt. Stir in the beaten whites and fill small cases with the mixture till three-quarters full (or one large dish if small cases are not available), sprinkle some of the cheese over the top. Bake in hot oven for seven minutes. Serve at once. A good entremet.