Celery Sauce Chicken On Toast

Ingredients

• 1 bunch celery, roots only
• 1 cup water
• 1 tbsp butter
• 1 tbsp flour
• ½ cup milk
• 1 lb cold cooked chicken, diced
• Salt and pepper to taste
• Toast points for serving

Method

1. 1 Clean and dice the celery roots. Place in a saucepan with 1 cup cold water and stew slowly until tender.
2. 2 Press the cooked celery through a vegetable sieve or blender to create a smooth puree.
3. 3 In a clean saucepan, melt butter and stir in flour to make a smooth roux.
4. 4 Gradually whisk in milk and the celery puree. Stir constantly until the mixture boils and thickens.
5. 5 Season with salt and pepper. Add the diced cold chicken and heat through until hot.
6. 6 Serve immediately over toast points.