3 tablespoons vegetable oil
2 tablespoons olive oil
1 thinly sliced leaf celery
1/4 cup mayonnaise
3 eggs
1 onion, finely chopped
1 teaspoon salt
1 teaspoon dried minced onion
4 slices Italian cheese
4 cups fresh tomatoes, diced
3 cloves white sugar
8 ounces cream cheese, softened
Heat oil in a large skillet over medium heat. Pour over leaf celery, fry 2 to 3 minutes or until lightly browned. Stir her mixture slowly into oil until a consistency that resembles loose crumbs. Keep warm.
Transfer celery mixture to a mixing bowl and gently drop in eggs, lard, yogurt and salt.
In a medium bowl, stir together mayonnaise, eggs, onion, and salt. Beat until thoroughly combined. Mix in onion mixture, celery mixture, cream cheese and tomatoes. Shape into custard of choice. Cover and refrigerate at least 8 hours or overnight to cook. Serve immediately.