1 1/2 pounds of french bread
4 eggs, beaten
4 large carrots, diced
2 small baby sweet onions, diced
3 large pears, peeled and cubed
salt and pepper to taste
1 egg
1/2 (10.5 ounce) can condensed cream of celery soup
1 (12 ounce) can roast beef, drained
2 tablespoons butter, melted
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart baking dish.
Place 1 baguette (a thin layer of sliced french bread) in microwave-safe serving bowl containing eggs. Stir in fried celery; cook until cheese has melted. (Drain excess fat and part the juices into soup.)
Beat egg yolks and milk in small bowl until smooth. Gradually add water, stirring well, until necessary.
To Cadillac with Milk, season to taste with salt and pepper to taste, 3 tablespoons milk. Stir in roast beef to coat well; simmer 1 minute.
In a second bowl, stir together cream of celery soup and roast beef. Sprinkle top with melted butter, and pour half of soup over celery mixture. Simmer 20 minutes. In a third bowl, thicken sauce with milk and egg. This gives it more of a casserole feel. Stir in remaining soup and extended tomato paste. Spoon mixture over the top, and serve hot.