Agree, many people associate Julien with a celebration, with a holiday. A cocotte in paper shoes! With heat, with heat! And no fashion has power over it! In classic julienne, the main ingredients are mushrooms, onions, cream or sour cream and A LOT of cheese crust after baking. The rest is our fantasy.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 150 gram Champagnons in the purified form
- 80 gram Hard cheese without a pronounced smell and sharp taste
- 170 gram Onion purified
- 150 gram Chicken liver boiled
- 100 gram Sour cream
- 80 ml Milk
- 25 gram Butter + 15 g for frying flour
- 15 gram Flour wheat / Flour
- Seasoning salt and ground black pepper, to taste
Ingredients
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Instructions
- Julienne is baked in the oven, but first you need to prepare the products cut into thin slices - this is the idea of French chefs, this will allow you to quickly prepare a dish. Then fry the products in a frying pan. Peel and finely chop the onion.
- Peel the mushrooms and cut them into thin slices.
- The next product to choose from. You can add chicken meat, seafood. I suggest chicken liver. It is prepared very quickly. But I boiled it in advance, literally in 3-5 minutes. Now cut the liver into small cubes.
- Melt the butter, it is the butter - it, together with the cheese, will give the dish a delicate delicious taste and aroma. Fry the onion in oil until transparent, no more. Now add the mushrooms. Set the onion aside and cook the mushrooms until the liquid has completely evaporated.
- Julienne is usually baked in sauce. In order not to do it separately, I simplified this step and added flour to the onion and mushroom mixture. Add a little more butter and fry the flour in the center of the pan for a minute or until the characteristic pleasant smell of fried flour appears.
- Then mix all the contents well. Add sour cream, mix everything and add enough milk to make a thick sauce.
- Add salt, ground black pepper and prepared liver to this mass, it will be "soaked" with sour cream, it will become tender-very black. To my taste, you don't need more spices, because they will kill the flavor of mushrooms, and it's up to you. When adding salt, take into account the taste of cheese.
- Mix everything well and simmer for a couple of minutes on low heat. Take out the sample and, if necessary, add salt and pepper. Remove from the heat.
- Now the final touch remains, and for serving - bake Julienne. Preheat the oven to 200 degrees. Grease the baking dish with butter. Grate the cheese on a medium grater. Arrange the fried foods into molds and sprinkle cheese generously on top.
- We send it to the preheated oven and bake for 10 - 15 minutes. Or until the cheese is covered with a golden crust.
- Traditionally, julienne is served before the main course. Remove the molds from the oven. We put pre-prepared papillotes on the handles of the cocotnits (so as not to get burned while eating). Put napkins on small plates (for elegance), put julienne molds on top. A small spoon. And we solemnly serve it to the table!
- Bon appetit)
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