![](https://media.scoolinary.app/recipes/images/2022/03/Higado-y-mollejas-de-cordero-leche-de-oveja-lana-tomillo-y-romero-768x512.jpg)
● 1 head of celery (600/800 gr)
● 250 gr peeled shallots
● 25 ml light extra virgin olive oil butter 0’4
● juice of one lemon
● juice of one orange
● fresh thyme
● salt
● oven-proof paper
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