Moussaka with cartopley - a recipe for a shvidka hand. Walnut moussaka with cartopley and minced meat - a good photo recipe for cooking at home

The kitchen is famous for its uninvolved countries, in which it is possible to eat vegetables and meat, generously seasoned with specialties. Let's scrape the butt of a moussak with a cartopley, yak for the preparation method is close to zapіkantsі.

I would like to have a small selection of options for preparing a meal of meat, an indispensable component of oiled eggplant. Obov'yazkovuyu dopovnenny vvazhaєtsya і sauce filling, yak get ready for special rules. Bilium sauce to roast from boros and vershoks.

Do not dry the eggplant, but soak it for 20 minutes in salty water.

Try to prepare delicious options for stravi - the moussaka with cartopley is good with minced lamb (the meat itself is traditionally included in the store), and you can add a zucchini later.

Musaka with cartopley and minced meat

If you want the dish to shrink when it is locked, it has a characteristic crust - sip the moussaka on top with a sire. Special flavor їy add specials.

Ingredinti:

• 2 eggplants;
• 4 kartoplini;
• 300 gr. minced meat;
• 50 gr. solid sira;
• 1 cibulin;
• 1 great tomato
• coriander;
• nutmeg;
• black pepper;
• sil;
• 150 ml. milk;
• 4 tablespoons of boron;
• olive oil for obmazhuvannya;
• 2 watch teeth.

preparing:

1. Lay eggplants with circles.
2. Heat the olive oil by the frying pan, see the chapel. Brush the eggplant.
3. Cybulin is different. Make a mistake with minced meat, grease on frying pans. Oil is more beautiful than dodavati.
4. Add tomatoes in cubes, add to the minced meat. To extinguish a quarter of a year. In the process, add nutmeg, pepper and coriander. Salt.
5. Poki minced meat, prepare the sauce. Pour milk into the rosіgrіtu frying pan, drink it well. The consistency is guilty of being viscous. Pepper the sauce.
6. Prepare the pot until it is ready. Add plates.
7. Wicklade into a concave shape with balls: eggplant, minced meat, potato. Pour the sauce over the top and sip with the grated sire.
8. It is necessary to stick to 40 quills at 200 ° C.

Moussaka with cartoons and mushrooms

The mushrooms are not welcome in stravi. Nawpaki, the stench of savoring the gusto is greater. Give them a ball, and give them a flavor, you can put three mushrooms in the sauce.

Ingredinti:

• 3 kartoplini;
• 300 gr. mushrooms;
• 200 gr. minced lamb;
• 2 eggplants;
• 150 ml of milk;
• 4 tablespoons of boron;
• 1 cibulin;
• 1 tomato;
• sil;
• pinch of cinnamon;
• black pepper;
• hour-maker;
• olive oil for greasing.

preparing:

1. Bring the cartopline until ready, lay it with plates.
2. Lay the eggplants with mugs, grease them in olії. Before you see the oil chalk in the drink.
3. Cybulin is deliciously cooked, replace with minced meat. Discuss. The meat can grow to a ruddy skorinka.
4. Dice the tomato, add to the minced meat. Here, drink cinnamon, pepper and salt. Extinguish until ready.
5. Mushroom with plates, smear. Cover 2-3 mushrooms. Oh, well, cut it down.
6. To make the sauce: pour the milk into the pan, drink it well and add some mushrooms. Extinguish 5-7 quills.
7. Vikladіt into a concave shape with balls of all Ingredіonti. Put half the eggplants on the bottom with minced meat on them. Step on the mushroom ball. Let's fire the cartoplike. Top with a ball of eggplants. Pour the sauce over.
8. Put the dish in the rozigrita oven (180 ° C) for 40 gil.

Moussaka with zucchini and cartopley

Zucchini roast relish m'yakshe and nіzhnіshe. Smell zmіshyuyut with cartopley, puffing їy light liquorice vіdtіnok. As a whole, it is an extraordinary and savory dish.

Ingredinti:

• 3 kartoplini;
• 300 gr. minced lamb;
• 1 cibulin;
• 150 ml. milk;
• 30 gr. top oil;
• 50 gr. sira;
• 4 tablespoons of boron;
• 1 zucchini;
• 2 eggplants;
• 2 watch teeth;
• 1 tomato;
• black pepper;
• coriander;
• nutmeg;
• sil;
• olive oil for obmazhuvannya.

preparing:

1. Add the cartopel, rub it on the grater.
2. Peel the zucchini and add it, rub it and change it in a single batch with a cartopley. Salt the crumbs.
3. Dribno add the cibulin, give it to the minced meat. Discuss yogo. Give me some ideas about food and specials from a silly. Extinguish close pivgodini.
4. Add eggplant circles.
5. Pour olive ole into the frying pan, see the chapel. Brush the eggplant.
6. Pour milk into the frying pan, add it well and add butter. Make the sauce, as long as it doesn't get tough.
7. Wicklade into the shari brazier. A sprinkle of eggplant (half of the eggplant), minced meat, and nyogo - kartoplianu masu. I know eggplant. Pour the sauce and sip on top with grated sire.
8. Burn 40 quilins at 180 ° C.

Hello homeland with a skidny dish. Moussaka, unaffected by the traditional set of components, allowing you to show your imagination and add some products to you, bring you new sides of the Ingredients.

Moussaka walnut with minced meat, eggplants and cartopley with a photo

Moussaka with minced meat is a delicious card of the Mediterranean cuisine. I do not know exactly the history of the culture of the country, I do not know what to do in the countries of the region, and moreover, the options for preparing the style are from the regions themselves. Eggplant is added to the meat in Greece, in the Serbian version it is served pomodori, in Bulgaria - cartopla. In the Arabian lands, the dish is served as a cold salad with tomatoes and eggplants. Before the speech, the word "moussaka" (voices to the left warehouse) is Arabic, meaning "cooling".

I will get acquainted with the recipe for walnut moussak, so loved by all tourists. In Greece, mousaka is served both in inexpensive cafes and in retail restaurants. Ale schob try to taste delicious zapikanka zvsim not obov'yazkovo kudis їhati, proponation of the recipe from the photo of the maximum closeness to the classic walnut and it can be easily vikoristovuvati in home minds. For cooking eggplant, trocha cartoons, minced lamb and traditional filling - Bechamel sauce. It’s very important that a dish can not be complete without sir and olive oil. Vegetables for storage can be greased in front of the front, or baked in the spirit - rob, as more befits you. The first option is olive olea vikoristovuyutsya for greasing a frying pan, the other - vegetables.

Olivkova olia is a truly walnut product. Olya first vidzhimu is very rich in fatty acids (oleinic, omega 3 and 9), vitamins A, D, E, K. To get involved, the oil is not vicious for greasing, as all the cinnamon boils in high temperature. Ale all of the zagalny dummies, a lot of Italian, walnut, French cooks to grease on a new basis. Є How to save the maximum amount of olive oil: grease the products on a small or medium water. If the oil has been repaired, the temperature has been changed. It is also possible to put the vegetables in the spirit - there definitely will not burn the oil, if you, you, set a timer.

The walnut moussaka was given away with Italian lasagne, the recipe for what it was. Only substitute the dough for the pastry for the vegetable prod. A selection of the walnut recipe for transferring only eggplant, and even more modern modifications, allow the addition of cartoons and zucchini. Walnut zapikanka with eggplants and cartoons to go as far as sieve and trochas is seen in the middle of the low-calorie Mediterranean strains. For the tradition, they are prepared with minced lamb meat, ale і zі pig-yalovich go to finish with tasty and sokovito. You can try to take minced indichka or hammers, if you need to reduce the fat content of the grass. Would you like to write a rod? Tse chervone wine, yak to be added in the process of cutting meat. And a special Mediterranean aroma is given by cinnamon stick and mint meat. Yak cook juicy and tasty moussaka? I am sharing a recipe!

Ingredinti:

for moussaka:

• 3 eggplants (600-700 g);
• 4 great bulbi kartopli (600-700 g);
• 3 small tomatoes (300 g);
• 1 small cibulin (300 g);
• 500 g of lamb or pig-and-cow minced meat;
• 200 g mozzareli;
• 100 ml dry red wine;
• 2 cloves for an hourglass;
• sіl, pepper for relish;
• stick of cinnamon;
• a sprinkle of leaves;
• Olivia Oliya Pershogo Vidzhimu.

for béchamel sauce:

• 1 l. milk;
• 100 g of top oil;
• 3 tbsp boron;
• a pinch of nutmeg;
• 0.5 tsp Provencal herbs.

Walnut moussaka recipe with eggplant, cartopley, minced meat and béchamel sauce

1. Narizaymo pomit eggplant with small cups of the eggplant approximately in a centimeter.

2. Solimo and zalishaєmo for 20-30 khvili, schob the little sows let the sik, and the whole girkota was squeezed out of the eggplant.

3. Narizaymo potato in mugs is approximately the same as eggplant.

4. Kartopla vikladaєmo on deco, covered with a baking paperwork, lightly sprinkled with olive oil and vipikєmo 20 quilins at 200 degrees. Guilty of being soft, and the trochas from above are smeared.

5. Robimo nadrizi on shkirtzi pomidoriv, ​​so it was lighter than її znyati.

6. Fill the tomato with sprinkles and add 5 chilines.

7. Tim for an hour is easy to rіzhemo tsibulyu.

It's a joy: do not cry when you are nariztsi, chew it-nebud, or rinse it with cold water.

8. Vikladaєmo tsibulyu in a frying pan and heat the olive olієu and passerumo until ready.

9. Viklada until tsibuli minced meat and crush with a spatula, then mix with tsibuli.

10. In addition, you can know the shkirku. Narizaymo fruit with diced cubes.

11. The minced meat is buried, after which the meat syk is seen.

12. It's time to add pomidori to minced meat.

13. Pouring wine into chervone.

14. Dodaimo specials: mint and stick of cinnamon.

15. Dodaєmo water і tushkuєmo on weak water.

16. Eggplants are washed and vidzhimaumo sik, dried with paper towels.

17. Eggplant is also vipikamo to pulp (close to 20 khvili), covering the top of the trocha with olive olives.

18. Bechamel sauce is indispensable for the moussaka. Tsіkavo, scho the filling is not a walnut, but a French one! The preparation of the sauce is described in detail. Otzhe, rostopluso half of the top of the oil on the main oil, it is very heavy and mixed at once. Now, in small portions, the milk is poured in warm, it does not stop stirring. Salty and peppery, stirring and cooking for boiling 2-3 chili. Now vimikєmo vogon, put in oil, which has surpassed and curled up with a kryshka casserole until it is re-worked. Bechamel is ready. In the process of being caught, the trochas become stagnant.

19. Half of the rіdini from the frying pan viparuvalasya, overflowing the minced meat in the sauce. You can, by the way, a stick of cinnamon (won’t be your own), add the appearance of a chaplain, stir and take a frying pan from the stove.

20. Natiraєmo mozzarella on drіbnіy tertsі.

21. We are fixing to pick a moussak with cartoons and eggplants. Form the bottom with béchamel sauce.

22. Vikladaєmo in the form of a ball of eggplants, mmo mugs are scooped one to one.

23. Put the minced meat on top.

24. Prisipaєmo trohi sire.

25. Viklada картmo potatoes and curved sauce.

26. Stepping ball - I know minced meat.

27. I am familiar with the sire.

28. Vikladaєmo overflowed with eggplant.

29. Pour all the sauce and mozzarella. Put the moussaka with eggplants in the heated oven and zapіkaєmo at 180 degrees 40 ghilin.

30. Musaka is baked, the sire is beautifully pidrum'yanitsya. You can decorate the walnut with a sip of meat and serve it to the table. Delicious!

Preparation instructions

1 year anniversary of Rozdrukuvati

1. Eggplants are diced in thin layers, siphoned off for about a year;

2. Tim for an hour saw the cartoons in his uniform.

3. If the eggplants were given a sic, dry it with a towel, dry it with a towel, sprinkle it with olive oil and sprinkle it into the oven, before it rises to 180 degrees, for 15-20 khvilyn. Eggplants may become even more soft, for which they will go out of the oven, cool and dry. instrument Oven thermometer As soon as the oven is turned on, it can be set to a specific temperature, the sound can only be seen with caution. More beautiful than a mother with a hand is a small thermometer, which can be put in the spirit of the shafu, or just hang on the grate. And more beautifully, showing the degrees for Celsius and Fahrenheit one hour, and for sure - like a Swiss year. A thermometer is important, if you need to strictly adjust the temperature regime: say, in the case of a type of vip.

4. On a sufficient amount of olive oil, I will make my tsibula and a chaplain to get clear. Dodamo minced meat and beaten with a spatula with a tree, the brisket didn’t roll. We are extinguished on a small fire with a closed crush, and at the end of an hour I will get a tomato base. For a whole baked pomidory, cleaned from the skins and the seeds, added to the frying pan before the minced meat. Tudi zh dodaamo dribno add basil, or dry seasoning with viglyad.
crib Yak narіzati rіpchastu tsibulyu

5. Re-mix the minced meat with tomato sauce, curled with a crouton and quenched.

6. Now prepare the béchamel sauce - rostopiti in a frying pan with vershok butter, grease it in a new flourish until golden brown. Dodaєmo in heavy milk. Gradually pomysyuchi, trimaєmo on a small water until quiet pir, while the sauce is not too thick. It’s burning, yoghurt and egg, and everything is even faster and more quickly and reliably mixed to one-sided camp. Solimo, pepper and dodaymo for the aroma of nutmeg trocha.
crib Yak cook bechamel sauce

7. Introduced the cartoplasm is cleaned from shkіrki and narіzaєmo small cubes. Laying the cartopline with a lower ball in the deco.

Moussaka (vozgolos on the last warehouse) - a lot of walnuts from vegetables (cartoons, tomatoes, tsibuli, eggplants), minced meat and bechamel sauce. The recipe was invented by the chef Nikos Tselemendis on the cob of the XX century. Wine is based on traditional Greek products (sheep and lamb) with French bechamel sauce. The dish was honored not only by the Greeks, but by all Europeans. Suchasnі cooks order lamb minced meat vicoristoyut pig, barley or chicken.

Ingredinti:

• potatoes - 700 grams;
• eggplant - 3 pieces;
• minced meat - 500 grams;
• pomidori - 2 pieces;
• tsibulya - 2 pieces;
• milk - 400 ml;
• eggs - 2 pieces;
• hard sir (bazhano parmesan) - 150 grams;
• borosno - 2 tablespoons;
• vershkovo butter - 2 tablespoons;
• nutmeg - 1 pinch;
• black chalk pepper, silt, greens - for gusto.

Moussaka Cartopley Recipe

1. Cartridge in the shkіrtsі vіdvarity until ready. Narizati circles of average size.

2. Peeled eggplants with cups. Salt, add 30 quilins, then drink and dry.

3. Pour the tomato with sprinkles, rub 3 chilini, pour the water, clean the skin. The meat is narrated by the drinkers.

4. Read the tsibulu. Obsmazhiti on roslinnіy olії, as long as we do not see through.

5. Have a tsibulyu dodati minced meat, mix, smear 10 khvili in the middle.

6. Pomidori into the pan. Salt, pepper, mix. Gasiti 5 chilin.

7. Prepare the béchamel sauce. Rostopiti vershove oil. At hotter, the dodati oil is rich, then mix to one-sided mass. Pour milk with a thin flower, gradually mixing. The consistency is guilty of being one-sided. Beat the egg at once with the seed and nutmeg. Zmіshati z milky-fermented masoyu.

8. Form for zapіkannya zmastiti olієu. Grate the sire on dibny tertsi.

9. At the bottom of the formation of the Viklasta kartoplu. Add sil and pepper. Viklasti minced meat.

10. On top of the eggplant, put a sire, chopped greenery. Pour over the sauce, cook on the 7th stage.

11. Turn the oven up to 200 ° C. Put deco from moussaka, burn 45-50 quiline at 190 ° C.

12. I’m ready to drink it from the oven, fill it up for 20-30 minutes, then let it grow on the porters.

A long time ago, and always young, Ellada is not only generously shared with its guests with its rich and unique history, majestic sea landscapes, beautiful resorts, good-natured and hospitable residents, ale the aromas of its own savor.

І leather, hto bouv here, mrіє, I want to turn around unnaturally, I want to know the unrepeatable enchantment of the miraculous land and the miraculous "holy relish" of walnut cuisine.

Let's all at once come to the holy relish, until the history of the famous walnut strain and the way to prepare it.

Trishki іstorії

What is this moussaka?
Moussaka (vozgolos robimo on the last warehouse) - a chain of eggplants and lamb, one barnyard, pork or minced meat, covered with a ball of bechamel sauce, which, in the process of preparing a bowl, will firm and fill with golden colossus.

I don’t think it’s a moussaka tried by Socrates or Demosthenes. Chi was not served in ancient Athens, nor in glorious Sparta. She couldn’t have been there for a long time. However, the tse dish has its own tsikava history.

The main warehouses are eggplants, which have gone through the zest of India to ancient China, and immediately to Central Asia and to Egypt, depriving them in the XIII century of drinking from the Arab lands to Italy and Italy.

The Europeans didn’t get used to it, I think the stench was off. The Greeks began to cultivate and live eggplants in the end of the 19th century. The very name "moussaka" is first seen in the old Arabic books of the thirteenth century, as "Kuhovarska Book of Baghdad".

Ale the way of preparing old Arabian moussaka is not very similar to walnut, as it is not similar to the new and cultural recipes of stravs with an identical name, as they are made in Lithuania, Turechchina and Moldova.

who became a souvenir visit card of Greece Moussaka, Yaku is so fond of gourmets of Bagatyokh Krajin svitu, the wineries are on the ear of the twentieth century, chef-cook Nikos Tselemendis.

A glorious walnut kulinar navchavsya his own mystery at Vidna, and then, turning to Greece, working as a cook in the foreign embassies.
In 1919, he became the general director of the great hotel "Ermis", but in addition, having deprived of a prestigious post for unknown reasons, went to America.

There he was praised at the famous American restaurants of the search-forships, having immediately ignored three specialties: a cook, a pastry chef and a doctor.

Turning to Greece in 1932, Nikos fell asleep at a small pastry school, and immediately wrote a cookery book, in which he published his own recipes. Kukhovarska book shvidko became highly popular and was seen 15 times in a span of one ten years.
Until now, it’s a great choice for all kinds of walnut cooks.

Yak will explain Tselemendis himself, in his culinary creations he wants to use the same traditional walnut products with the best wine-walkers of the Vishukan European cuisine, a hot shanuval of such a book.
Tse with success went into the moussaka!

From the collection of leather walnut peasant vegetables and lamb with French Béchamel sauce, the walnut moussaka has effectively become a culinary masterpiece and has made great popularity among the Greeks themselves.

Chi buwaє moussaka with lobster

As yet two or three ten years ago, the whole world did not know anything about the walnut kulіnaria.

There is a singing stereotype, but the walnut cuisine is even more simple without the zealous overconceptions of the strava, and the walnuts cooks cook for the recipes of their grandmother, for those who are gourmets and stravi definitely do not create their smartness.
Thinkєsh, a simple walnut moussaka, why is there wondering?

However, I will bring a sprinkle of butts, the popular popularity of walnuts.

young walnut chef Nikos Karvelas I have been living in New York for an hour now, having opened my own family restaurant there, which has become a fashionable mortgage among the most expensive and most expensive restaurants in America.
Yogo introduce a lot of celebrities such as Kris Cornell - the vocalist of the Soundgarden group, in the house of the spy Rianna, Devid Blaine - the celebrity magician and magician, the Brazilian king of football Pele, the pop diva Madonna and a lot of them.

Yak vіdomo, light stars are even more primitive in viborі products. For example, Madonna is not meat, but only ribu or seafood, and Pele cannot stand eggplant. Ale meat and eggplant are the main ingredients of the walnut moussak, and they are not the least celebrities to replace the middle of the walnut grasses. Yak is it?

Nikos vvazhaє, so kozhen has the right to his primaries, and famous celebrities, and just to see them, so it’s worth it to be a client. Having learned that Madonna wants to try a walnut moussaka, substitute mutton for lobster meat for pop-divi, and eggplant for papaya for Pele. And then, spostering the living and drowning in the guise of their clients, if the stench tasted of his creation.

Charalambos Nikolaidis, Singingly, a single Greek who lives on a distant pivnichniy Alyastsi. Win navchiv eskimosiv and aleutiv є moussak, tzadzik, spanakopita and іnshi walnuts stravi... Wonderful, ale tse is pure truth!

Charalambos, having come to the festival of kryzhany sculptures, is routinely held in the small place of Fairbanks, where the enchantments of this suvorian beauty and beauty are present here. Having bought a small tree of wood for his own, de settled in his squad.

Here the stench smelled of a walnut restaurant, so that they could be cried out for an invisible drink from the inhabitants of the city, as all the walnuts, and especially the moussak, sank to the savor. Stink vvazhayut її beautiful in sveti lasoschi.

And at the last weekend in distant Australia in 2012, a book was published that became a bestseller in rock and it’s not a detective story, which is not useful, it’s not fashionable fantasy, but it’s psychology.

The book is called "My walnut kitchen", A її author - Australian walnuts Maria Bale, Yaka was born in Melbourne. My mother is a Greek woman from the Peloponnese island.
I will explain the success of my book Marya even more simply:

“I still wanted to give my children belongings, to give me my mother, - recipes of traditional walnut herbs, as I was picking up rich rock.

If I wrote it, then it was zealous that the gifts were not only for me, but for all my readers, who will adore the walnut cuisine. "

The first recipe that flaunts on the first side of the book is the tse of walnut moussaka.

Well, the axis, instructing us for an hour and for us to wield a little sacred relish, prepare and indulge ourselves and our loved ones with a wonderful dish!

Recipe for classic walnut moussak with eggplant, cartopley and minced meat

I remember the childish rock, when preparing the moussaka in our booth, having repaired the disputes between my grandmother and her girlfriends, put the potato chi ni in the mousaka. Some of them were dying, so they should put it in a bag, so that the moussak should cook only with eggplants.

I think that such super-straps were found not only in our kitchen, but in our little walnut booths. Trivial stink і dosі. Ale tim not less did my grandmother put chi ni cartoplas into the dish, just start a bulo for me one of the loved ones cooked by her. For my family I prepared a moussaka with a cartopley. My cholovik and children vvazayut for such a beautiful version of the attack.

To prepare the moussaka, we need:

• 1 kg eggplant (approx. 6-7 middle fruits);
• 400-450 grams of cartridges (about 5 pieces of medium size);
• 100 grams of grated parmesan syruh;
• 2-3 tablespoons of pan-rutted rusks;
• 2 tablespoons.

For meat filling:

• 500 grams of ground cow meat;
• 250 grams of minced pork (don't eat pork, you can substitute it for chicken or mutton);
• half a tea cup of olive oil;
• 2 medium sizes of cibulin;
• 3-4 cloves to the chanterelle, otherwise narrated;
• trocha green parsley:
• 400 gr. fresh pomids;
• 1 tablespoon tomato mouth;
• dry white wine bottles;
• 1 teaspoon of zukru;
• 1 stick of cinnamon;
• ¼ teaspoon of chapped nutmeg;
• 1 bay leaf;
• 4 peppercorns, sil and black pepper with relish.

For the béchamel sauce:

• 5 tablespoons of top oil;
• 5 tablespoons boron;
• ¼ teaspoon nutmeg;
• 150 grams of grated hard low-melting sire;
• one teaspoon of salt;
• 1 liter of milk;
• Trochus olive oil 1-2 tablespoons.

Preparation of all components

2. Rub 2 medium cibulini on a large grater, and smack it to a golden color, then add minced meat to a pan of minced meat and mix it well with greased cibulea. A chaplain is given some refinements, and then there is dry wine and I know everything is good.

3. Let the wine go to vip, it is cleaned up until it comes from the shkirka and three of them on the other terts, I put it in a frying pan before the minced meat, and I know everything is good. Have some tomato paste and water in a frying pan.

4. We put our specials: nutmeg, bay leaf, paprika, cinnamon. Solimo, pepper and tsukor for gusto, change to the minimum in the fire and add up to the summation to the viparyuvannya of all ridini.

5. Before tim yak vimknuti fire viymaєmo with sumіshі cinnamon, bay leaf and sprinkled pepper, sprinkled with dividing parsley and again sumіsh change.

6. Viymaєmo eggplant, rinsed in cold water, put it in drushlyak and yes, the water runs off.

7. Cleanly, I use potatoes for medium-sized gurts and wicked potatoes for deco, covered with baking paperwork and lightly covered with olive oil. You can put deco in a rosette up to 180 degrees in the oven for 10 chilines.

8. The same procedure is predicted with eggplants, dried with a paper towel in front of the front.

Uwaga! A lot of walnuts masters grease the eggplant and potatoes in a frying pan, in a small amount of oil on both sides, along a sprinkle of quill.
In any case, whatever way you don’t wrap, remember: the vegetables are guilty but they have been brought to readiness, and the stench didn’t fall apart during the folding process.

Now you can start before preparing the béchamel sauce.

Yak cook bechamel sauce