If You love "Parmesan".. that's just blasphemy to do it with the Mayo... that meat must be prepared exclusively with sauce "Bechamel".. the taste is truly Royal.. a dish worthy of any holiday table.. the Sauce has already become a legend among sauces. Simple, elegant, allowing you to experiment, and always delicious, the sauce also has a very high origin. His pedigree is a dish leads from Louis de Bechamel Marquis de Nuantel, who served as Chamberlain of the French king Louis XIV. Feeding famous sauce to meat, fish and vegetable dishes. .. this dish is cooking is so simple, that it under force the most inexperienced cooks.. BUT it's SO DELICIOUS!!!.. that just AH!
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Prepare the sauce "Bechamel", for this:
in a saucepan (or frying pan with a thick bottom, so the sauce not burnt) put the butter, flour, a pinch of nutmeg, put on the heat and cook, stirring constantly, until complete dissolution of oil.
In a baking dish (I have silicone, it should just lightly spray it with water, but you can take a glass, ceramic or Teflon) put a layer of chopped slices of tomatoes.
Pour a little sauce.
Now layer chopped mushrooms (also lubricated by the sauce).
Layer sliced thin half-rings onions.
Pour all the remaining sauce, cover with foil and send in preheated 220S the oven for an hour and a half.
The finished dish, turn over onto a large plate (it will be a lot of juice, so you have to do it over the sink).
Sprinkle with grated cheese and herbs...
Pleasant to You of appetite! :)
P. S.... men come from this dish into a state of wild delight... ;-)