Blanch one-half pound or more almonds, and cut in eighths. Cook until well browned in small amount of oil or other fat. Drain, and add to two quarts White Sauce II. Be careful not to burn fat, and use any that is left in making the sauce. Peanuts may be used in place of almonds, but they should be cooked in fat only long enough to heat them well, unless they have not been roasted.