Instructions: Simmer celery in stock until just tender, about 12-15 min. Remove from heat, drain, & reserve stock (about 2/3 cup.) In a heavy saucepan, melt the butter and stir in flour, using a whisk to blend well. Cook until it bubbles. Combine the cream & stock, pour into butter & flour mixture.

Simmer until thickened, about 3 min. Add nutmeg. Put celery back into the sauce & warm it thru before serving.

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