Fennels au Gratin

For 4 persons:

6 fennels
béchamel with ½ l. of milk
50 g of parmesan
100 g of butter
crumble bread, it knows them, moscata walnut

To peel the fennels, to cut them to segments, to wash them and to boil in water just salad. In one pyrex dish to make to fuse the butter, to brown the segments of fennel leaving them to flavour, but having cure to turn them. To remove from the fire, to sprinkle béchamel and the crumble bread. To make au gratin in the warmest furnace to 200° C for approximately 20 minutes until the surface is not introduced lightly gilded.