2/3 cup butter
4 eggs
3 eggs whites
1 cup coarse granulated sugar
1 dash salt
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped celery
1/2 cup chopped pecans
1/4 cup chopped almonds
1/4 cup chopped walnuts
1 tablespoon milk
1 cup heavy whipping cream
In a large saucepan, beat butter together. Place eggs in a medium bowl. Beat egg whites until frothy. Slowly pour 1/2 cup sugar, one tablespoon at a time, over the mixture. Beat in flour, one tablespoon at a time, alternately with salt and vanilla salt, whisking each time. Gradually condense mixture into the cream with a wooden spoon.
Stir celery, pecans, almonds, walnuts and milk into cream mixture. Bring mixture to a rolling boil over medium heat.
Simmer over medium heat for about 25 minutes, or until mixture is thickened and mixture is cool. Stir in whipping cream. Chill over night.