Bread cutlets, toast and place on grease pan.
Sauté onion rings in butter until translucent and spread evenly over cutlets. Pour the whipped cream over the escalopes.
One day later preheat oven to 220 °C. Drain the mushrooms, season with Fondor and spread evenly over the cutlets. Then bake in oven for 1 quarter to 1 1/2 hours.
Serve with baguette.
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