|Celery stalks||4 Cup (64 tbs), sliced (Young Variety)|
|Chives||1 Tablespoon, finely chopped|
|Onion||1 Tablespoon, grated|
|Flour||1 1⁄2 Tablespoon, dissolved in 1 cup light cream|
|Light cream||1 Cup (16 tbs), dissolved with flour|
|Chicken bouillon||1⁄2 Cup (8 tbs) (Double Strength)|
|Almonds||1 Cup (16 tbs), blanched, shredded and toasted|
Put celery stalks in saucepan.
Season lightly with salt and pepper.
Cover pan tightly.
Cook very slowly until celery is tender.
Shake pan frequently to prevent scorching.
Uncover pan once during cooking and sprinkle celery with chives and onion.
When tender, carefully sprinkle with flour-cream mixture.
Add chicken bouillon gradually.
Cook, stirring constantly, until sauce thickens.
Boil 1 minute.
Stir in almonds and check seasoning.