The preparation

• Peel the celery and cut into sticks of about 1cm thick. Steam-cook for 10 minutes.
• During this time, dice up the ham. Preheat the oven at 180° and butter a gratin dish. Place the celery sticks and ham as you please.
• Boil the cream in a small pan then turn off the burner. Add the crumbled Roquefort into the hot cream and stir until completely melted.
• Pour this cream into a gratin dish, give a twist of ground pepper and let grill for about 20 minutes.
• Peel the celery and cut into sticks of about 1cm thick. Steam-cook for 10 minutes.
• During this time, dice up the ham. Preheat the oven at 180° and butter a gratin dish. Place the celery sticks and ham as you please.
• Boil the cream in a small pan then turn off the burner. Add the crumbled Roquefort into the hot cream and stir until completely melted.
• Pour this cream into a gratin dish, give a twist of ground pepper and let grill for about 20 minutes.