Celery With Almonds
|Celery heads||2 Medium, washed and the stalks cut into 2 inch lengths|
|Onion||1 Small, chopped|
|Black pepper||1⁄4 Teaspoon|
|Single cream||8 Fluid Ounce|
|Chicken stock||5 Fluid Ounce|
|Almonds||6 Ounce, toasted and shredded|
Prepare, parboil and drain the celery.
In a medium sized saucepan, melt the butter over moderate heat.
Add the celery, onion, salt and pepper.
Tightly cover the pan and reduce the heat to low.
Cook for 15 minutes.
Stir occasionally and, if the celery shows signs of sticking to the pan, add a little water.
Remove the pan from the heat.
Sprinkle the flour into the pan and mix well.
Gradually add the cream and stock, stirring constantly.
Replace over moderate heat and cook, stirring constantly, until the sauce boils and thickens.
Remove from the heat, stir in the almonds, and serve.