Take medium celery tubers, wash and brush them heartily and then boil them in salted water not too soft (35-40 min). Peel them and cut them into thin slices. Put some fresh butter in a deep porcelain bowl, put a layer of celery slices on it, sprinkle it with grated Emmental cheese and butter flakes, repeat celery on it and so on. Repeatedly add cheese and butter on top, then cover the dish with a lid and place it on a pan filled with gently boiling hot water, on which the dish must be well done for at least one hour. Bring it to the table in the same dish without stirring it.
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