2 tablespoons butter
2 onions, sliced
6 stalks celery, sliced
4 cloves garlic, minced
4 pounds garlic butter or margarine
1 cup chicken bouillon
1 1/2 tablespoons white sugar
6 tablespoons rose water
Melt butter in skillet over medium heat. Saute onions and celery until crisp. Stir in garlic; cook, stirring, until lightly browned, 3 to 4 minutes. Stir in chicken bouillon and sugar. Pour over celery, onions and garlic mixture.
Return skillet to medium heat. Saute celery/gill and garlic until translucent, 2 minutes. Stir in rose water.
Return skillet to medium heat. Stir in butter, butter mixture and celery/gill. Ka-pow!