Trim the celery, reserving the leaves,rinsed, and cut it diagonally into1/8 inch thick slices. ( approx. 8 cups). In a large heavy skillet heat the oil and the butter over moderately high heat until the fat is hot but not smoking, add the celery, salt, sugar and the celery seeds and saute the celery, stirring, for 1 minute. Add the broth and the reserved leaves, bring the liquid to a boil and simmer the mixture, covered, for 3 to 5 minutes, or until the celery is crisp-tender.

Serves 10.