First prepare the sauce, this is the Bechamel. In a saucepan with a thick bottom (or pan) melt the butter, add the flour. Stir well and boil for a few minutes (2-3min.). After pouring a little HOT milk, constantly stir, to avoid lumps. Cook the sauce on low heat for about 5 minutes, stirring constantly. At the end add salt to taste, pepper and a pinch of nutmeg. Remove from heat and let cool down. But I then periodically it was slowly stirring to avoid the sauce layer (or crust, don't know how to say exactly).

Fillet cut into thin slices (salt and pepper). Celery cleaned and rubbed on a grater (I Ter at large).

Now take form. I have a fireproof saucepan (with a volume of 1.5 liters). Lubricating oil and distributed in the form of a piece of puff pastry to the sides.

Now for the dough, pour a couple tablespoons of sauce, spread well.

Then put a bit of celery.

On a layer of celery a layer of chicken and pour the sauce (a little). And so on.

The last layer should be cheese sauce. I did three layers of celery and two chicken.

Top three cheese. Cheese to spare.

Put into the oven at t 180 for 40 minutes (but this time individually for ovens) until Golden brown.

Serve slightly cool.