Celery-Cordon bleu

Name: Celery-Cordon bleu
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Celery tubers (500 g each); 7-10 Tbsp Salt; 225 g sliced boiled ham; 225 g medieval Gouda cheese in slices; 2 Eggs; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 40 g Flour; 8 TABLESPOONS Breadcrumbs; 3 TABLESPOONS clarified butter

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Celery tubers (500 g each)
7-10 Tbsp Salt
225 g sliced boiled ham
225 g medieval Gouda cheese in slices
2 Eggs
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
40 g Flour
8 TABLESPOONS Breadcrumbs
3 TABLESPOONS clarified butter

Directions

1
Clean, peel and wash the celery and cook in plenty of boiling salted water for 45 minutes. Wash some celery leaves and put aside. Cool the celery a little and let it drain.
2
Cut into eight slices each. Cut the ham and cheese slices approximately the same size as the celery slices. Season whisked egg with pepper and nutmeg. Turn the celery slices first in the flour, then in the egg.
3
Cover with ham, cheese and one or two celery leaves. Brush with egg in between and cover with celery again. Turn everything in breadcrumbs and fry in hot clarified butter for three to four minutes on each side.
4
A marinated lamb's lettuce with tomato tastes good with it.