3 tbsp. butter
3 tbsp. flour
1 c. chicken broth (may use canned)
1 c. thin cream
6 c. sliced, cooked celery (about 1-inch slices best)
1 c. blanched almonds, split
1 c. water chestnuts, sliced thin (canned - Chinese)
1 egg, well beaten
Season to taste

Make sauce of first four ingredients. Add cooked celery (drained), almonds and water chestnuts. Add well beaten egg and season with salt and pepper to taste. Place in baking dish, cover with coarse bread crumbs turned in butter. Bake in 350 degree oven until delicately browned.