Julienne is a method of cutting vegetables into very thin strips, which came to us from French cuisine, as well as soups and salads made from thinly chopped vegetables. However, in Russian cuisine, julienne is a special group of appetizers or main courses prepared from portioned baked ingredients with a delicate sauce and a delicious cheese crust.
It is necessary
-
- Cocottes,
- 500 g chicken meat
- 2 large onions
- 250 g fresh mushrooms
- 2 tablespoons flour
- 150 g hard cheese
- 300 g sour cream
- 1 tablespoon bread crumbs
- pepper
- salt to taste
- butter for frying.
Instructions
Step 1
We offer a recipe for julienne with chicken and mushrooms.
First of all, having decided to cook this dish, you should stock up on special dishes - cocotte makers. These are small portioned bowls with a volume of about 70 or 100 ml with a long handle, in which the dish is prepared personally for each guest.
Step 2
Chop the onion finely and fry it until transparent in butter. The onion must not be allowed to change color, otherwise the dish will taste bitter. Put the fried onions in a bowl.
Step 3
Cut the mushrooms into thin strips and fry in butter until tender.
Step 4
Boil or brown the chicken, then free it from skin and bones. Cut the chicken fillet into strips.
Step 5
Prepare a sour cream dressing. To do this, fry the flour in a dry frying pan until golden brown, add a little butter, pour in sour cream, salt and pepper to taste. Stir the sauce well and bring to a boil.
Step 6
Stir the prepared onions, mushrooms and chicken, arrange in the cocotte makers and pour over the sour cream dressing.
Step 7
Grate finely hard cheese, mix with breadcrumbs and pour into cocotte makers to completely cover the surface.
Step 8
Place in a preheated oven for 5-10 minutes on maximum heat until golden cheese crust appears.
Step 9
Ready-made julienne can be sprinkled with parsley, which will work best with this dish. Other greens will not work for julienne.
Step 10
The dish is served hot as an appetizer before the main course. Therefore, it is recommended to turn on the oven when guests are already seated at the table.
