Agree, many people associate Julienne with a celebration, with a holiday. A cocotte with paper shoes! With the heat, with the heat! And no fashion has any power over this! 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, thinly sliced - this is the idea of French chefs, this will allow you to quickly prepare the dish. Then fry the products in a pan. Peel and finely chop the onion.
- Peel the mushrooms and cut them into thin plates.
- Next product to choose from. You can add chicken meat, seafood. I suggest chicken liver. It is very quickly prepared. But I boiled it in advance, literally 3-5 minutes. Now cut the liver into small cubes.
- Melt the butter, it is 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. Push the onion aside and cook the mushrooms until the liquid has completely evaporated.
- Usually julienne is baked in a sauce. In order not to do it separately, I simplified this step and added flour to the mixture of onions and mushrooms. Add a little more butter and in the center of the pan fry flour for a minute, or until the characteristic pleasant smell of fried flour.
- Then mix all the contents well. Add sour cream, mix everything and add milk, so much to get a thick sauce.
- In this mass, add salt, ground black pepper and prepared liver, it will "soak" in sour cream, it will be tender-tender. For my taste, no more spices are needed, because they will kill the flavor of mushrooms, and you decide for yourself. When adding salt, consider the taste of the cheese.
- Mix everything well and simmer for a couple of minutes over low heat. Remove the sample and add salt and pepper if necessary. Remove from heat.
- Now there is the final touch, and for filing-bake julienne. Heat the oven to 200 degrees. Grease the baking dish with butter. Grate the cheese on a medium grater. Arrange the fried foods in molds and sprinkle generously with cheese on top.
- Send to the preheated oven and bake for 10 - 15 minutes. Or until the cheese has a Golden crust.
- Traditionally, Julienne is served before the main course. Remove the molds from the oven. We put on the handles of the cocotnits prepared in advance papillotki (so as not to burn yourself while eating). Put on small plates wipes (for elegance), on top of the ramekins with Julienne. Small spoon. And solemnly served to the table!
- Bon appetit)
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