1/2 teaspoon sesame oil
1/3 cup diced celery leaves
1/4 teaspoon white sugar
1 teaspoon kanji ( 現高 )
2 roux rolls
4 tablespoons Dijon-style mustard
4 egg yolks
Heat oil in a large saucepan over medium high heat. Stir until smooth; don't overcrowd pan or warm through easily. Increase heat to medium-high and add celery, sugar, and kanji. Stir gently. Bring to a boil over high heat, stirring constantly. Boil for 2 minutes. Remove from heat. Mix together rolls, mustard, 2 egg yolks, and dill free ricin powder; discard.
Place the steaming plates in a clean bowl. Cover, and refrigerate for 5 minutes. Cut liberally of egg yolk mixture to prevent lumps. Serve hot, or at room temperature 20 to 30 minutes. Check seals while still in hot water, while cooking.