In cooking, there are many options for making julienne. This common dish is prepared from meat, offal, fish, seafood, and more. However, the most famous recipe is the preparation of poultry julienne. Chicken is often used, but turkey or duck is no less tasty.
It is necessary
- - poultry meat - 300 g;
- - butter - 40 g;
- - cheese - 50 g;
- - mushrooms - 100 g;
- - salt to taste.
- For the sauce:
- - sour cream - 0.5 kg;
- - butter - 25 g;
- - egg yolk - 2 pcs.;
- - flour - 1 tbsp. l.;
- - salt, black pepper - to taste.
Instructions
Step 1
The recipe is for 2-3 servings. To obtain a larger volume of the product, the amount of ingredients is proportionally increased.
Step 2
Boil the poultry until tender, cut into small slices. Chicken, turkey, duck are perfect for cooking.
Step 3
Mushrooms, it is advisable to use champignons or porcini. The fresher the better. They should be boiled, finely chopped. Combine chopped poultry and mushrooms. Stir the composition thoroughly, salt and pepper.
Step 4
Next, you need to cook sour cream sauce. Bring the sour cream in a saucepan until it boils, then add the flour mixed with unmelted butter. Stir constantly, boil for 5-7 minutes. Strain the finished sauce, put salt and ground. If desired, you can add pounded yolks to it.
Step 5
Grate the cheese. Then put an equal amount of a mixture of mushrooms and chicken in a special dish for julienne (cocotte). Pour the prepared sauce over the dish, sprinkle with pre-melted butter, sprinkle with grated cheese.
Step 6
Place the cocottes with julienne in the oven and bake for 20 minutes. It is recommended to serve the dish hot right after cooking.
