3 lemons; cut into wedges
2 stalks celery
3 tablespoons olive oil
1 cup chopped fresh parsley
2 cups dijon-style mustard
2 cups mayonnaise
1/2 vanilla extract
salt and pepper to taste
4 tablespoons fresh lemon juice
Slice lemons into wedges.
Using a small spoon, scoop in the lemon juice and stir into the dijon.
Cover, and refrigerate over night.
Next morning, preheat oven to F. Bake for just 3 minutes in the preheated oven. Allow to cool to lukewarm.
Trim wedges of the lemons with a round or oval knife. Slice wedges into 2 inch slices. Brush lemon slices with olive oil and sprinkle with seasoned parsley.
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What to Do: Press marinated lemon slices into the center of a desired rosette. Lightly coat rosette with olive oil. Place circular rosette around lemon stem. Refrigerate rosette for 1 and 1/2 hours.
Meanwhile, grease rosette's. In large bowl, mix bisque sauce and butter. Mix the brown sugar, mustard, mayonnaise, salt and pepper.
Return rosette to refrigerator for up to six hours. Roll rosette out into a 12 inch roll. Divide roasted lemon slices evenly across the rosette.
Return rosette to refrigerator for up to 12 hours. Roll rosette out into a 12 inch roll, or again, roll into a cornflower shape using a pastry bag or fork. Remove rosette (remove large leaves) and brush scraps across rosette with water.