Name: Julienne Good Old
Yield: 6
Ingredients: Champignon - 150 gram; Hard cheese - 80 gram; Bulb onions - 170 gram; Chicken liver - 150 gram; Sour cream - 100 gram; Milk - 80 Ml; Butter - 25 gram; Flour - 15 gram; Spice - taste

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Julienne Good Old

1. Champignon - 150 gram

2. Hard cheese - 80 gram

3. Bulb onions - 170 gram

4. Chicken liver - 150 gram

5. Sour cream - 100 gram

6. Milk - 80 Ml

7. Butter - 25 gram

8. Flour - 15 gram

9. Spice - taste

How to cook deliciously - Julienne Good Old

1. Stage

Julienne is baked in the oven, but first you have to prepare the products, thinly sliced - this is the idea of the French chefs, it allows you to quickly prepare the dish. Then fry the products in a pan. Peel the onions and finely chop them.

2. Stage

Peel the mushrooms and cut into thin slices.

3. Stage

The next product of your choice. You can add chicken meat, seafood. I suggest chicken liver. It's very quick to make. But I boiled it in advance, literally 3-5 minutes. Now cut the liver into small slices.

1. Stage. Julienne Good Old: The next product of your choice. You can add chicken meat, seafood. I suggest chicken liver. It's very quick to make. But I boiled it in advance, literally 3-5 minutes. Now cut the liver into small slices.

4. Stage

Melt the butter, but it is butter - it, together with the cheese, will give the dish a delicate flavor and aroma. Fry the onion in the butter until transparent, no more. Now add the mushrooms. Put the onions aside, and cook the mushrooms until all the liquid evaporates.

1. Stage. Julienne Good Old: Melt the butter, but it is butter - it, together with the cheese, will give the dish a delicate flavor and aroma. Fry the onion in the butter until transparent, no more. Now add the mushrooms. Put the onions aside, and cook the mushrooms until all the liquid evaporates.

5. Stage

Usually julienne is baked in a sauce. To avoid doing it separately, I simplified this step and added flour to the onion and mushroom mixture. Add a little more butter and in the center of the pan, pass the flour for a minute, or until the characteristic pleasant smell of toasted flour.

1. Stage. Julienne Good Old: Usually julienne is baked in a sauce. To avoid doing it separately, I simplified this step and added flour to the onion and mushroom mixture. Add a little more butter and in the center of the pan, pass the flour for a minute, or until the characteristic pleasant smell of toasted flour.

6. Stage

Then mix all the contents well. Add the sour cream, mix everything and add the milk, just enough to make a thick sauce.

7. Stage

In this mass add salt, ground black pepper and prepared liver, it will "soak" in the sour cream, it will be tender-tender. For my taste, you don't need any more spices, because they will interfere with the flavor of mushrooms, but you decide for yourself. When adding salt, consider the taste of the cheese.

1. Stage. Julienne Good Old: In this mass add salt, ground black pepper and prepared liver, it will

8. Stage

Stir everything well and simmer on low heat for a couple of minutes. Taste and add salt and pepper if necessary. Remove from heat.

1. Stage. Julienne Good Old: Stir everything well and simmer on low heat for a couple of minutes. Taste and add salt and pepper if necessary. Remove from heat.

9. Stage

Now the final touch is left, to decorate for serving - bake the julienne. Preheat the oven to 200 degrees. Grease the baking molds with butter. Grate the cheese on a medium grater. Spread the roasted foods in the molds and sprinkle generously with cheese on top.

1. Stage. Julienne Good Old: Now the final touch is left, to decorate for serving - bake the julienne. Preheat the oven to 200 degrees. Grease the baking molds with butter. Grate the cheese on a medium grater. Spread the roasted foods in the molds and sprinkle generously with cheese on top.

10. Stage

Send to the preheated oven and bake for 10 - 15 minutes. Or until golden crust appears on the cheese.

11. Stage

Traditionally, julienne is served before the main course. Remove the forms from the oven. Put the pre-prepared curlers on the handles of the cauldrons (so as not to get burned during the meal). Put napkins on small plates (for decoration), top with julienne cocotte. Small spoons. And solemnly serve to the table! BE SURE TO SERVE HOT!