Celery And Almonds Au Gratin
|Celery pieces||4 Cup (64 tbs) (1 Inch Pieces)|
|Coarsely chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Pepper||To Taste (Few Grains)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Buttered coarse dry breadcrumbs||1 Cup (16 tbs)|
Cook celery, covered, in a small amount of boiling water until crisp-tender; drain.
Mix celery and almonds in a 1 1/2 quart casserole and set aside.
Blend a mixture of flour, salt, and pepper into hot butter and cook until bubbly.
Gradually add chicken broth and cream, stirring constantly.
Bring to boiling; stir and cook 1 to 2 minutes.
Pour over celery and almonds in casserole.
Sprinkle with cheese and cover with bread crumbs.
Bake at 350Â°F 15 minutes, or until sauce is bubbly and crumbs are golden brown.