4 c. celery, cut in 2" pieces
1 c. split almonds
3 tbsp. butter
4 tbsp. flour
1 c. chicken broth
1 c. light cream
1/2 tsp. salt
1 beaten egg
Buttered bread crumbs

Blanch celery in salted water. Drain well and mix with almonds. Put in greased casserole.

For sauce; melt butter, stir in flour. Add chicken broth, cream and salt. Cook over medium heat, stirring until thick. Add beaten egg. Pour sauce over celery-almond mixture, sprinkle with buttered bread crumbs. Bake at 325 degrees for 40 minutes.