•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Galette "Russified Frenchman" Recipe
Why such name? Anticipating this question, answer with the words of my princessy Elena Alisic from LJ. "Julien-the French word, this word is called the method of cutting vegetables into strips. From vegetables, sliced thus, cook soup. But the dish "julienne of mushrooms" is a Russian invention. The legendary julienne with mushrooms was ordered to yeast pancakes in the buffet of the Kremlin Palace of congresses, and then long and breathy told about it to all friends. Mushroom julienne is a delicious hot snack, and with the addition of chicken-a full and hearty meal for lunch or dinner."I have been cooking this dish for a long time, but this time I decided to dream up and put julienne in a Galette - a true miracle of French cuisine!!! Thin, crispy, just melting dough in your mouth and a lot of juicy and fragrant filling! mmmm... It's too delicious!!! That long to speak! It is better to cook and pamper your dear and beloved! Highly recommend.
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Mix together flour, salt and sugar. Butter cut into small pieces.
    Mix together flour, salt and sugar.
Butter cut into small pieces.
  2. Place in a blender with flour mixture and punch to form crumbs.
    Place in a blender with flour mixture and punch to form crumbs.
  3. Vinegar mix with ice water.
    Vinegar mix with ice water.
  4. Add to flour crumbs and punch to the dough took a lump.
    Add to flour crumbs and punch to the dough took a lump.
  5. Roll the dough into a ball. Place in plastic wrap and spread in a flat cake, send overnight in the refrigerator (at least 3 hours).
    Roll the dough into a ball. Place in plastic wrap and spread in a flat cake, send overnight in the refrigerator (at least 3 hours).
  6. Filling " julienne": Frozen chicken fillet cut into thin strips. Quickly fry in hot oil and drain with a slotted spoon to a plate.
    Filling " julienne":
Frozen chicken fillet cut into thin strips.
Quickly fry in hot oil and drain with a slotted spoon to a plate.
  7. In the remaining oil in the pan fry the onions, add the chopped mushrooms and simmer until the liquid evaporates; add salt, pepper, nutmeg and flour, fry.
    In the remaining oil in the pan fry the onions, add the chopped mushrooms and simmer until the liquid evaporates; add salt, pepper, nutmeg and flour, fry.
  8. Add fillets, pour over the cream. Simmer for 5 minutes to thicken the cream well. Cool.
    Add fillets, pour over the cream. Simmer for 5 minutes to thicken the cream well. Cool.
  9. Get the dough from the refrigerator and roll out, placing between two sheets of baking paper, floured, in a circle 32 cm in diameter. Trim the edges. Place the rolled dough for 15 minutes in the refrigerator directly on the baking paper. From scraps to roll out 2 portions of the galettes to do the same.
    Get the dough from the refrigerator and roll out, placing between two sheets of baking paper, floured, in a circle 32 cm in diameter.
Trim the edges. Place the rolled dough for 15 minutes in the refrigerator directly on the baking paper. From scraps to roll out 2 portions of the galettes to do the same.
  10. Place the dough on a baking sheet. Retreat from the edge of 3 cm, place the filling in the center. Throw the edges of the dough on the filling, making tongs. Grease the dough with egg and sprinkle the whole galette with cheese, including the dough.
    Place the dough on a baking sheet.
Retreat from the edge of 3 cm, place the filling in the center. Throw the edges of the dough on the filling, making tongs. Grease the dough with egg and sprinkle the whole galette with cheese, including the dough.
  11. Bake for 25-30 minutes in pre-heated to 200 degrees oven until Golden brown.
    Bake for 25-30 minutes in pre-heated to 200 degrees oven until Golden brown.
  12. Serve with heat and heat. Very tasty with pink semi-dry wine.
    Serve with heat and heat. Very tasty with pink semi-dry wine.

  •  
  •  
  •  
  •  
  •  
  •  

Leave a Reply

Your email address will not be published. Required fields are marked *