1 celery large stalk, cleaned and trimmed
1 1/2 cups chicken broth (your own or canned)
1/4 cup butter or margarine
1 1/2 tablespoons flour
1/2 cup cream
1 cup almonds whole blanched, toasted
2 tablespoons butter or margarine
Heat oven to 350° F. Cut celery diagonally in 1-inch slices; boil 5 minutes in chicken broth. Drain and reserve broth. Set celery aside. (Broth should measure 1 1/2 cups; if not enough, add milk to make required measurement.) Melt 1/4 cup butter or margarine in saucepan; add flour and simmer, stirring, for 3 minutes. Remove from heat; add chicken broth and heavy cream. Return to heat and simmer, stirring constantly until thickened, about 10 minutes. Combine celery and almonds in 2-quart baking dish; pour sauce over mixture. Sprinkle with bread crumbs and dot with 2 tablespoons butter or margarine. Bake for 20 to 30 minutes until sauce bubbles and topping browns.