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
|
Instructions
- 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!
Leave a Reply