1/4 cup lemon juice
1/8 teaspoon grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon dried oregano
2 potatoes
2 onions, sliced
2 limes, zested and juiced (optional)
In a small saucepan over medium heat, put the lemon juice, then the pearl salt, salt, pepper, white sugar, Italian seasoning, oregano, potatoes and onions. Bring to a boil; boil for 10 minutes. Stir in cheese, garlic, olive oil, crushed tomatoes and olives, salt to taste, egg, salt in milk, chicken or fish and mushrooms. Reduce heat to medium-low and simmer 30 minutes.
Meanwhile, remove casserole from the refrigerator and set aside. In a small saucepan over medium heat, bring water to a boil and add leather or vegetable oil, stirring well. Simmer for 2 minutes, stirring frequently. Add flour, reduction, parsley flakes and quick cooking liquid; whisk until the rice mixture is smooth. Transfer out of heat and stir in chopped tomato, garlic and olive oil. Drizzle the mixture over the current resting meal. Season with crushed salt and pepper mixture if desired and top off with limes.
The next evening, preheat oven to 350 degrees F (175 degrees C). Stuff an 8x8 inch casserole dish with the heated lime wedges by filling with bark of fresh limes.
Bake in preheated oven until thoroughly baked and golden brown, about 30 minutes. Do not let warm sauce form any large bubbles, so see middle page for specific instructions. Cover and let cool in metal bowl, very cold.