Chef de haute cuisine
Method
Well washed celery, parboiled in salt water, (peel if
necessary), cut into thin strips 75mm long.
Place butter in deep casserole and cover with slices
of celery
On the slices sprinkle grated cheese - add more dabs
of butter
Repeat the process till the celery is all used
Sprinkle top layer with cheese and butter as before.
Preheat oven to 350deg.F
In the casserole itself pour in the soup mixed in boiling
water - to almost cover.
Cook for 30 min (without lid)
Serve
Serve in the same casserole.
1 medium size head of celery per person
Grated gruyere cheese
butter
1pkt cream of asparagus soup mix.