For the celery in parmesan coating, first peel the celery and cut into slices about 7 mm thick. Squeeze the lemon. Add salt and the juice of half the lemon to water and boil the celery slices in the water for 7 minutes (they should be soft but not fall apart when you parboil them).
Meanwhile, mix egg yolk and whipping cream and add salt, pepper and nutmeg. Remove the celery from the water and turn it in the egg-whipped cream mixture. Then sprinkle the celery slices well with Parmesan on all sides and press the Parmesan firmly. Then fry the celery in Parmesan coating in a pan with plenty of oil until brown.
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