The almonds in this celery dish give it a crisp and unusual texture. Celeris Aman-dines (sayl-ree ah-mahn-dean) makes an
excellent accompaniment to roast pork.
2 medium-sized heads of celery, washed and the stalks cut in pieces
2 oz. butter
1 small onion, chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon flour
8 fl. oz. single cream
5 fl. oz. chicken stock
6 oz. almonds, 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
continuously. Replace over moderate heat and cook, stirring constantly, until the sauce boils and thickens. Remove from
heat, stir in almonds, and serve.