Clean, peel and cut the celery into strips (a little thinner than French fries, for example) and drizzle with lemon juice so that the celery does not discolour. Pour into boiling salted water and cook until half cooked over reduced heat, then drain the water.
Finely dice the bacon and leave it in a saucepan. Add celery, season with pepper and sauté, stirring occasionally.
Whisk 2/3 of the cream with the flour and pour over the celery. Beat the rest of the cream with the egg yolk and fold in as soon as the sauce thickens.
Arrange the celery on a platter and sprinkle with grated cheese and serve with pan-fried meat or fish.
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