8 thin slices of celery
8 slices of cheese
4-8 leaves of vegetarian sausage
red beet beans, self-cooked or from the glass
pieces of red onion
green salad leaves
flour, 1 egg, bread crumbs
lemon juice

Depending on the thickness of the celery, cook the slices of the celery until they are firm for 5 minutes, allow to cool. Then bread in flour, egg and bread-crumbs on one side. Cover 4 pieces with cheese and sausage and cover with the remaining 4 pieces. That would be 2 pieces cordon bleu per person (are small pieces). Roast cordon bleu in oil until golden brown, serve on green salad with the beans, garnish with red onion and drizzle with lemon juice. This cordon bleu (strictly speaking to the celery) tastes a bit sweet, you should select the cheese accordingly (so rather spicy) and use enough lemon.