3 c. celery, cut in 1/2-inch pieces
1/2 inch boiling water in steamer

Steam 5 minutes

SAUCE:

1/4 c. chopped onion
1/4 c. chopped apple
4 tbsp. butter
2 1/2 tbsp. flour
1/2 to 2 tsp. curry powder
1 c. heavy cream
1/4 c. grated sharp cheese
1 tbsp. Vermouth
1 tsp. chicken base

Saute onions and apple in butter slowly. Cook until apple is mushy, then stir in flour and curry. Stir constantly. Slowly add milk and chicken base. Continue to stir and bring to gentle boil. Add cheese, Vermouth and steamed celery. Stir into oven-proof serving platter and heat through.