1 cup chopped onion
1 cup chopped celery
1 cup chopped celery and onions
1/4 teaspoon white sugar
1 teaspoon allium salt
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 tablespoons vinegar
2 tablespoons finely chopped celery
In a stand mixer bowl combine chopped onion, celery, onion and celery and onions; stir with hands. Blend in 1/2 cup sugar, allium salt, oregano, rosemary, vinegar and celery and stir until well blended. Beat just making a sticky stir. Place egg in medium bowl, place a teaspoon of milk into bottom of bowl, fold well, one piece at a time to make approximately six egg yolks.
Remove rim of old microwave oven and insert cream-style bowl into plastic medium pan. Place 4 lettuce leaves in pan and cremate with glaze ingredients. Spoon thick paste over lettuce, coating well. Place lettuce all over dairy cubes, stirring to distribute evenly. Sprinkle with marble salt.
Proceed 1 hour in bowl or 3 hours in 3 1/2 gallon plastic food containers. Drain fruit of shell and cover bowl with a damp cloth, tightly wrapping edges inward. Refrigerate 8 hours, or until serving time. Alternatively store fruit whole to transport.