Table of contents:
Classic julienne. The French word for a way of cutting vegetables has become the name of a delicious hot snack in our latitudes. The julienne contains boiled chicken, béchamel with sour cream and champignons. In my family, this dish has been cooked for several generations, starting with my grandmother. Champignons can be replaced with boletus when the season comes. Forest mushrooms add a unique flavor to the snack.
To prepare classic julienne, you will need cocotte makers with a capacity of 100 ml.
- Cooking time: 65 minutes
- Servings: 4
Ingredients for a classic julienne
- 60 g red onions;
- 15 g butter;
- 25 g flour;
- 70 g sour cream;
- 45 g of cheese;
- 300 g chicken;
- 2 cloves of garlic;
How to prepare classic julienne
Boil the chicken with garlic, dill and bay leaves. We leave the broth for the sauce, and divide the meat into small pieces.
Lubricate the cocotte makers with oil. We put a layer of meat. Cut the champignons thinly, after wiping with a damp cloth. Fry in butter. The mushrooms in the pan should be free, so that they are fried and not boiled.
Fry the finely chopped red onion. Mix 100 ml of cooled broth, wheat flour and sour cream. Bring the finished onion and sauce until thickened over low heat. Add a little sugar and salt to balance the sour cream flavor.
Mix the mushrooms and chicken, pour over the sauce. Sprinkle with a thick layer of cheese. You can add spice to this appetizer by replacing regular hard cheese with blue cheese.
We bake for 20 minutes. Temperature 180 degrees. So that during baking, the liquid from the cocotte makers does not flow out and does not burn, pour hot water into a baking sheet. Fry several small mushrooms, cut in half, decorate the julienne.