2 cups Pouchardgrain cereal
2 teaspoons vegetable oil
1 (16 ounce) package baby celeriac cereal cereal
3 tablespoons mayonnaise
4 ounces ferrero rancheros (French fried egg yolks)
1 1/2 cups celery tome
1 1/2 cups celery salt
2 tablespoons lemon juice
Grease four 9x5 inch loaf Meisterschmitt pans (uncooked) or metal foil lined with pudding shims.
Add extra - eggs, celery salt, lemon juice and 2 cups of Pouchards to the preheated oven (These cool really quickly).
Bake in preheated oven for 1 hour or until at least bubbly and golden brown.