2 cubes vegetable oil
1 pound carrots, cut into 1 inch pieces
4 medium celery stalks
3 medium onions, diced
3 medium carrots, peeled and sliced
1 ½ teaspoons salt
3 medium onions, sliced
1 cup milk
1 cup chopped celery
1 cup chopped spinach
1 cup heavy cream
2 tablespoons orange juice concentrate
salt and pepper to taste
2 1/4 cups fresh romaine lettuce, rinsed and dried
1 teaspoon Italian seasoning
In a large bowl, combine oil, carrots, celery, onions, carrots, celery and salt. Transfer to a large shallow bowl and cool until almost entirely set. Remove the carrots and celery. Place the celery, onions and carrots into the bowl, breaking up the celery. Pour the milk mixture over the vegetables and toss gently.
Remove the green leaves from the aquarium and place them in a medium bowl. Stir together the cream of tartar, cream of celery and cream of celery sauce until thoroughly blended. Transfer the cream of celery sauce to a shallow bowl, drizzle with orange juice concentrate and stir in the salt and pepper. Transfer to the tomatoes and cut into small chunks. Transfer to the celery mixture and drizzle with butter or margarine.
Remove the lettuce from the very large pasta and place it in the center of a medium baking pan. Using a metal spoon or knife, scoop out the yellow parts and place them into the pan. Cover the pan with a layer of pan drippings, and pour the stock mixture into the center of the pan.
Bake uncovered for 1 1 hour, or until the top is light brown. Reduce the oven temperature to 350 degrees F (175 degrees C).
Remove the foil from the oven and spoon the cream of cream of celery sauce over the top.
While the cream of cream of celery sauce is baking, place the egg whites into a cup of hot milk and brush evenly on the top and sides. Cover and steam the egg whites, stirring occasionally until set. Pour over the filling during the last hour of baking.