Classic Julienne. Step-by-step Recipe With Photo

Table of contents:

Classic Julienne. Step-by-step Recipe With Photo
Classic Julienne. Step-by-step Recipe With Photo
Video: Classic Julienne. Step-by-step Recipe With Photo
Video: How to Julienne Carrots with Martha Stewart 2023, February
Anonim

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
Classic julienne
Classic julienne

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;
  • Champignon.
Ingredients for a classic julienne
Ingredients for a classic julienne

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.

Boil the chicken and chop the meat
Boil the chicken and chop the meat
Put the meat in a cocotte maker, put the fried mushrooms on top
Put the meat in a cocotte maker, put the fried mushrooms on top
Fry the onions and put them on the mushrooms, mix and season with sauce
Fry the onions and put them on the mushrooms, mix and season with sauce

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.

Cover with grated cheese and bake
Cover with grated cheese and bake

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.

Classic julienne
Classic julienne

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.

Popular by topic