Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Bunch celery |
| 2 tablespoons | Butter |
| 1 tablespoon | Flour |
| 1 cup | Beef broth |
| 2 tablespoons | Brandy |
| 4 larges | Mushrooms; sliced |
| 1 tablespoon | Bread crumbs |
| 1 tablespoon | Parmesan cheese |
| 2 teaspoons | Butter for topping |
Remove coarse outer stalks from celery. Cut into pieces about 5-inches long. Cook uncovered in boiling salted water for 5 minutes. Drain thoroughly. Lay them on buttered baking dish. Sauce: Melt butter in saucepan. Add flour and stir until brown. Add broth a little at a time as you mix with wire whisk and cook, stirring until smooth, about 5 minutes.
Remove from fire and add brandy. Place mushrooms on top of celery and cover with sauce. Sprinkle with mixture of Parmesan and bread crumbs and dot with butter. Bake in 350 degrees oven for 30 minutes or until golden brown.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998