Classic Celery Croquettes

Ingredients:
1 or 2 heads of celery
1 cup dried and sifted breadcrumbs
2 eggs, pepper and salt to taste.

Directions:
Wash the celery, remove the coarse outer stalks,
and steam the parts used until they are a little tender.
Then cut them into pieces about 1 inch long,
dip them first into the egg whipped up,
then into the breadcrumbs,
and fry them in butter, or olive oil
until a nice brown;
dust with pepper and salt,
and serve up very hot;
eat with white or tomato sauce.