1. Julien, Julien. (as you like).

2. Julienne recipes.

1. My first acquaintance with julienne took place in the restaurant "Evening Dawns".

Impressions in order: very tasty!!!, very little!!?, very expensive!??

But, perhaps, the main thing is the assessment of taste: mushrooms baked in small frying pans (kokotnitsa) in sour cream or sour cream sauce, sprinkled with grated cheese. So now my reaction to the word "julienne" - mushroom dish. Of course, I wanted to cook julienne at home. Having conducted a survey of acquaintances, and rummaging through books, I managed to find out several recipes. The results of the polls have caused some confusion.

Turns out I've tried champignon julienne, but every restaurant and every hostess has her own recipes. There are juliennes: with chicken, and even chicken julienne(no mushrooms) with ham, With boiled tongue. There are also juliennes, which include seafood: julienne with fish fillet ; julienne with squid; julienne with shrimp. Have a recipe white mushroom julienne, Unlike classic recipes, the composition of its sauce includes eggs. "Small encyclopedia of culinary art" gives a recipe white mushrooms with sour cream, if all this is then put in a cocotte maker, sprinkled with cheese, then, in fact, the same julienne. Look further, "I don't eat anyone" suggests: mushrooms with sauce , canned porcini mushrooms with sour cream , salted mushrooms in sour cream. Mushrooms are different, sauces are the same, but they still lack cheese and oven before julienne. And here is what Maslov offers in "Cooking" in 1971 - mushrooms baked in sour cream. Oh, it seems to be closer to what was in the restaurant, and for this I can safely call it julienne. And what does the "Book about tasty and healthy food"1965? Mushrooms in sour cream- if you follow the instructions of the second part of the recipe, then, perhaps, the same julienne.

That's how I lived, with a confident answer to the question: "What is julienne?" - "This dish, which includes: various mushrooms, tender meats or fish, all baked in sour cream or cream sauce, sometimes with onions and roots, seasonings."

And so, I read the "Handbook of the mushroom picker and mycologist" Julienne soup with mushrooms!!! That's not it at all!? But, mushrooms, however, are present. But still, soup? And where are the cocotte makers or the oven?

Became interesting. In the "encyclopedia of culinary recipes and secrets of the cooks of Russian tsars, as well as chefs the best restaurants Moscow, Paris, London and Rome" I stumble upon a completely contrary to my concepts julienne soup. This is actually a soup with vegetables on beef broth With rye bread And most importantly - no mushrooms! Here I find julienne with olives, there are no mushrooms, but at least there are cocotte makers, and sour cream sauce.

I find the answer in V.V. Pokhlebkin, he writes in "On Cooking from A to Z": "julienne - (from French julienne - July, that is, summer) - ... denotes cutting young vegetables or their shoots for soups, sauces, which gives the most delicate texture or speeds up the cooking of the dish. In practice, julienne most often means slicing into strips of root vegetables and thin rings of onions and tomatoes. Therefore, salads and soups made from such thinly sliced ​​​​vegetables are called juliennes. Sometimes in restaurants it is incorrectly called and not vegetable dishes, for example, mushrooms (cut into strips) baked in sour cream.

Like this!!! Of course, a revolution in consciousness: "I had a completely different opinion about juliennes!"

But the first impressions of juliennes - juliennes have not been erased, and since traditionally not only I have associations of juliennes - mushrooms; julienne - sour cream sauce, I will continue to call mushrooms baked in sour cream, etc., etc. juliennes.

2. JULIEN RECIPES:

Julienne of champignons

Fresh mushrooms 1 kg, sour cream 100 g, milk 200 g, onion 300 g, cheese 40 g, butter 2 tbsp. spoons, flour 2 tbsp. spoons, salt, pepper

Sort the mushrooms, rinse, chop into strips, boil until half cooked, then fry with onions. Mushrooms season sour cream sauce and warm at a low boil for 4-5 minutes. Grease metal portioned saucepans (kokotnitsa) with butter and fill with the prepared mass. Sprinkle with grated cheese, drizzle with melted butter and bake in the oven.

Julienne with chicken meat

400 g smoked chicken meat, 200 g oyster mushrooms, 30 g flour, 2 cups sour cream, 2 tablespoons butter, 40 g grated cheese, salt to taste, spices.

Chop the prepared smoked meat into strips. Sort the mushrooms, rinse, boil until half cooked, then fry and chop into strips. Mix poultry and mushrooms, season with sour cream sauce and heat at a low boil for 4-5 minutes. Grease metal portioned saucepans (kokotnitsa) with butter and fill with the prepared mass. Sprinkle with grated cheese, drizzle with melted butter and bake in the oven.

Sauce: sauté the flour in a frying pan, then add the butter and, stirring constantly, lightly fry. Mix flour with sour cream and bring to a boil.

Chicken julienne

400 g chicken meat, 30 g flour, 1 cup cream, 2 tablespoons butter, 1/2 cup sour cream, 1 tablespoon grated cheese, salt to taste.

Julien prepared from pre-fried butter chicken meat. Cut the meat into strips, pour over the sauce, sprinkle with grated cheese, drizzle with melted butter and bake in the oven.

Sauce: sauté the flour in a frying pan, then add the butter and, stirring constantly, lightly fry. Pour the hot cream into the flour little by little and, stirring frequently, bring to a boil. Mix the sauce with sour cream and bring to a boil.

Julien with ham

Fresh mushrooms 500 g, ham 200 g, sour cream 100 g, onion 200 g, cheese 40 g, butter 2 tbsp. spoons, flour 2 tbsp. spoons, vegetable oil, salt, pepper

Lightly fry the ham, cut into strips, in oil. Separately fry the onion. Cut mushrooms into slices and fry in vegetable oil. Season the mixture with sour cream sauce and heat at a low boil for 4-5 minutes. Grease metal portioned saucepans (kokotnitsa) with butter and fill with the prepared mass. Sprinkle with grated cheese, drizzle with melted butter and bake in the oven.

julienne with tongue

Fresh mushrooms 200 g, boiled tongue 200 g, sour cream 100 g, onion 100 g, cheese 40 g, butter 2 tbsp. spoons, flour 2 tbsp. spoons, 2 cloves of garlic, vegetable oil, salt, pepper

Tongue, previously boiled and prepared, cut into strips, fry in oil. Cut mushrooms into slices and fry with finely chopped onion in vegetable oil, add salt, pepper, garlic. In molds greased with butter, put in layers: grated cheese, tongue, mushrooms, pour sour cream sauce, sprinkle with grated cheese. Drizzle with melted butter and bake in the oven.

Sauce: Melt the butter in a frying pan and gradually stir in the flour until a homogeneous mass is obtained. Stirring constantly, add sour cream, heat, not bringing to a boil.

Fish fillet julienne

Fish fillet (carp) 300 g, fresh mushrooms 200 kg, sour cream 100 g, milk 200 g, cheese 40 g, butter 2 tbsp. spoons, flour 2 tbsp. spoons, salt

Cut the fillet. Sort the mushrooms, rinse, chop into strips, boil until half cooked, then fry with fish fillets. Season the mixture with sour cream sauce and heat at a low boil for 4-5 minutes. Grease metal portioned saucepans (kokotnitsa) with butter and fill with the prepared mass. Sprinkle with grated cheese, drizzle with melted butter and bake in the oven.

Sauce: Melt the butter in a frying pan and gradually stir in the flour until a homogeneous mass is obtained. Stirring constantly, gradually pour in milk, add sour cream, heat, not boiling.

Julien from squid

Squid 500 g, sour cream 100 g, cheese 40 g, butter 2 tbsp. spoons, flour 2 tbsp. spoons, salt, pepper

Scald squid, cool, clean and remove the cartilage, rinse in cold water. Carcasses cut into strips. Fry the squid, stirring constantly, for about 15 minutes. Add salt, pepper. Arrange the squids in molds, pour over the sauce, sprinkle with grated cheese and bake in the oven.

Sauce: Melt the butter in a frying pan and gradually stir in the flour until a homogeneous mass is obtained. Stirring constantly, add sour cream, heat, not bringing to a boil.

White mushroom julienne

For 500 g of white mushrooms: 1 cup of sour cream, 100 g of butter, 2 eggs, 20 g of flour, salt.

Porcini mushrooms, cut into strips and scalded with hot water and vinegar, fry in oil until soft. Also fry the flour, add mushrooms, mix everything and put in a metal saucepan. Mix beaten eggs and salt with sour cream, pour over mushrooms and bake in the oven.

Porcini mushrooms with sour cream

Peeled and washed mushrooms cut, rinse again in cold water. Put a piece of butter, mushrooms in a saucepan and simmer under the lid, stirring often with a spoon so as not to burn, salt a little, and when almost ready, add sour cream and simmer again.

Source: "Small encyclopedia of culinary art"

Mushrooms with sauce

600 g champignons, salt; for the sauce: 1.5 cups of mushroom broth, 0.5 cups of cream, 2 teaspoons of flour, 1 tbsp. a spoonful of butter, salt.

Boil the mushrooms in salted water, chop, strain the broth. Boil one and a half cups of broth, pour into it in a thin stream, constantly stirring, cream with flour. When it boils and thickens, add butter, champignons, salt and warm over low heat.

The name julienne comes from the French julienne, which means "July". In French cooking in the summer season, it was customary to cook soups for which young vegetables were cut in a special way - very thin, thin straws. Since then, this method of slicing has been called julienne slicing.

Also called salads and soups made from thinly sliced ​​vegetables. However, in Russian cuisine, it is customary to call julienne a special group of second courses or snacks, which are often cooked with mushrooms, vegetables, fish, seafood or meat. For making julienne — pour all the ingredients with sauce and sprinkle with plenty of cheese, then bake until a golden cheese crust is formed. Julienne is served hot.

A traditional dish - julienne with mushrooms - is usually baked in heavy cream and topped with a thick cheese crust. Julienne with mushrooms is baked in the oven and served as a second course. The preparation of julienne usually takes place in a special dish called a cocotte maker. Cocotte maker is a small metal ladle made specifically for julienne. About a hundred milliliters of julienne or any sauce fits in a cocotte maker. That is, portioned julienne is usually prepared in a cocotte maker.

Prepare ingredients for julienne with chicken and mushrooms.
How to cook chicken julienne with mushrooms:

Wash the fillet. Pour in water, bring to a boil. Cook chicken fillet until cooked for 30 minutes over low heat.
Wash and clean the onion, cut into half rings. Defrost mushrooms.
Heat the pan, pour 30 g vegetable oil. Saute the onion and mushrooms, stirring occasionally, for 10-15 minutes.
Cool the chicken fillet, finely chop.
Now turn on the oven, let it heat up to 180 degrees.
Add the chopped fillet to the mushrooms in the pan.
Fry the flour in a separate dry frying pan.
Pour in sour cream, add salt and pepper. Heat to a boil.
shift cream sauce to mushrooms with chicken.
Mix well and remove from heat.
Spread the mushroom mass into cocottes or pots.
Grate hard cheese on a coarse grater.
Sprinkle mushrooms with chicken with grated cheese and put in a heated oven. Cook julienne with chicken and mushrooms for about 30 minutes on the middle shelf, until the cheese is golden.
chicken julienne ready with mushrooms. Serve immediately.
Enjoy your meal!

Recipe 2. Classic julienne - Mushroom julienne without meat


Julien classic. Super delicious hot appetizer. Everyone knows this dish, many people love it. And today I will tell you the most forbidden secrets of chefs. And we will cook it at home for ourselves and our friends.

Ingredients

  • Fresh mushrooms - 300 g
  • Onion - 1 pc.
  • Milk - 500 g
  • Butter - 60 g
  • Lemon - 1 pc.
  • Flour premium- 2 tbsp. l.
  • Cheese - 200 g

Recipe 3. Seafood julienne

It takes 20 minutes to cook

  • Sea cocktail, seafood - 400 g
  • Sour cream
  • Onion - 1 pc.
  • Hard cheese

Seafood julienne is very easy to prepare. I like the culinary recipe from the magazine "My Family". Once I rewrote it to myself in cookbook and now I use it all the time. I used to buy shrimp and mussels separately. And now in our store you can buy a special Seafood Cocktail, which has a variety of seafood. I use it all the time and use it to cook seafood julienne.

So, defrost a sea cocktail a little. You can simply douse it with boiling water. Then all seafood must be cut into small pieces. Then clean the onion. Place a frying pan on the stove. Pour oil into it. Put onion. Let it fry a little and become transparent. Then put chopped seafood to it and fry them for 7 minutes. When they are almost ready, pour sour cream into them. When it boils, lower the heat and simmer for ten minutes until the sauce thickens. In this case, you must constantly interfere. At the end, salt and mix. Take cocottes. Put the resulting mass into it. Sprinkle with grated cheese with medium holes. Bake the seafood julienne in the oven until golden brown. Enjoy your meal!

Recipe 4. Julienne with mushrooms and broccoli


Ingredients:

  • 500 g champignons,
  • 4 carrots
  • 7 bulbs
  • 300 g broccoli,
  • 5 tomatoes,
  • 1 stack sour cream
  • 2 eggs,
  • 150 g cheese
  • 7 tbsp butter,
  • salt, herbs - to taste.

Wash vegetables and mushrooms. Cut carrots and tomatoes into thin circles, mushrooms into slices, onions into cubes, divide broccoli into inflorescences. Boil carrots and broccoli in salted water for 10-15 minutes or steam, it will be healthier. Saute mushroom slices in butter. Sauté the onion in butter until translucent. Mix the vegetables, put in a greased form, put the mushrooms on top and pour over the sour cream mixed with eggs. Sprinkle with cheese and put in a hot oven for 40 minutes.

Recipe 5. Shrimp julienne

Ingredients:

  • 200 g shrimp
  • 100 g boiled rice
  • 100-150 g spinach or cauliflower,
  • 100 g champignons,
  • 1-2 bulbs.
  • For sauce:
  • 1 tbsp flour,
  • 1 yolk,
  • shrimp broth, milk.

Boil the shrimp for 20 minutes in salted water, strain the broth and set aside. Peel the shrimp, mix with boiled rice, sautéed mushrooms and onions, add spinach or cauliflower and spread the resulting mixture over cocotte makers. Prepare the sauce: sauté flour in butter, add a little warm broth and milk, boil over medium heat until thickened. Cool to about 60°C, add raw egg yolk and mix well. Drizzle the shrimp with the resulting sauce, sprinkle with cheese and bake in a hot oven. The cheese crust should turn golden.

  • finished puff pastry- 1 layer;
  • salt to taste.

    • I just adore French cuisine, so now I will teach you how to cook delicious julienne in tartlets. This is an excellent appetizer festive table, although it can also be used as a regular meal. Recipe I have been using this dish for a long time, and I like it more than anyone else. Hope you enjoy it too. In general, rate!

    First you need to prepare tartlets. To do this, we roll out ready-made puff pastry, which must first be defrosted. Now we divide it into six equal parts. We put each part in oiled cocottes and put them in the oven for about twenty minutes. It is best to preheat the oven. When the tartlets are baked, we take them out of the cocotte makers and immediately put them on a baking sheet sprinkled with cold water.

    Now let's prepare the filling. We cut onions and mushrooms. Grate the cheese. Put the onion in a frying pan with oil, fry. Then add mushrooms. Fry again for about ten minutes. We stir. We put sour cream and immediately salt. Continue to fry over low heat and stir.

    When the filling is ready, put it in tartlets, and sprinkle with grated cheese on top. We put it in the oven for five minutes, maybe even less. The most important thing is that the cheese on top has time to melt.

    Sometimes I cook such julienne in tartlets even in the microwave. It turns out a little less "fried", a little more "steamed", but it's even tastier somewhere. Enjoy your meal!

    Julien is able to decorate any, even the most exquisite table and make your weekday dinner unforgettable. Cooking it is simple, of course, if you know some secrets and subtleties, we will tell you about them.

    Julien is called hot appetizer from vegetables, mushrooms or seafood, which are baked in white bechamel sauce, sour cream or cream.

    Perhaps the most main secret cooking delicious julienne consists in cutting the ingredients. So, vegetables are cut into rings or thin strips, mushrooms - into cubes or strips, meat products and smoked meats - straws or also small cubes.

    Meat products that will be used to cook julienne must be pre-cooked.

    Seafood that goes into julienne must be raw. They are blanched for a couple of minutes in salted boiling water, thrown into a colander and then dried on a napkin or towel. If you use boiled frozen seafood to prepare julienne, they must first be defrosted.

    Mushrooms must be boiled in advance and then fried with onions, it is better not to add potatoes to the dish.

    The most important secret of the most delicate julienne is the use of creamy, sour cream or bechamel sauce, which gives the dish a unique creamy taste and delicate texture. Important: the ingredients are poured with sauce immediately after they are fried or when you put the ingredients into molds, while the sauce should be warm.

    Julienne is recommended to sprinkle with cheese. As for the variety, it is better to choose easily melting varieties of cheese - these are Gouda cheese, Gruyère, Emmental. So that the cheese does not crumble during grating, it can be briefly put in freezer. Julienne will have a very beautiful crispy crust if you mix the cheese with ground breadcrumbs.

    Arrange all the ingredients in cocotte makers (molds for making julienne), fill them about three-quarters, pour sauce on top, sprinkle the dish with cheese and put the cocotte maker in the oven to bake. Approximate cooking time is 15-20 minutes.

    If you don't have a julienne mold, you can cook it in a ceramic pot, a baking dish or a small frying pan.

    So to prepare classic julienne, chop the onion into rings or strips, fry it in vegetable oil, add chopped mushrooms to the onion, fry all the ingredients, salt and pepper. Cut the boiled chicken meat, transfer it to the mushrooms and onions. Prepare the sauce: fry the flour in a separate pan, add the butter, salt and pepper, while stirring, add sour cream, broth or cream, boil until the sauce thickens. Put all the ingredients in molds, pour sauce, sprinkle with cheese. Bake in the oven for about 20 minutes.

    classic julienne

    Products:
    1. fresh mushrooms- 300 gr.
    3. 2. Milk - 500 ml.
    4. Hard cheese - 200 gr.
    5. Onion - 1 pc.
    6. Butter - 60 gr.
    7. Lemon - 1 pc.
    8. Flour - 2 tbsp. spoons
    9. Spices - to taste.
    How to cook classic julienne:
    At the first stage of cooking julienne, you need to: peel the onion, cut it into strips and fry in a pan in butter. Rinse the mushrooms, dry and cut into large but thin pieces, put in a small saucepan. Add fried onion, juice from half a lemon, spices (but do not add salt!), cover and simmer well all together. While the mushrooms are simmering, cook white sauce. To do this, melt 30 grams of butter in a bowl with a thick bottom, add 2 tablespoons of flour. It is desirable that the flour be white and finely ground. It is necessary to pour half a liter of milk into the butter and flour in a thin stream, stirring the flour all the time so that no lumps form. Reduce heat and let simmer for at least half an hour. At the very end, you can add a little nutmeg to the sauce.

    Arrange mushrooms with onions in special molds for julienne, called cocotte makers (preferably ceramic), pour some of the grated on coarse grater cheese and mix a little. Pour the sauce over the top and sprinkle with the rest of the cheese. Next, the julienne in the forms must be sent to an oven preheated to 180 and baked for about 15 minutes at the same temperature until a golden crust forms. Then the dish can be taken out and served at the table (julienne is served exclusively hot!).

    Red fish julienne

    Products:
    1. Trout - 300 gr.
    2. Onion - 2 pcs.
    3. Cream - 150 ml.
    4. Flour - 1 tbsp. spoons
    5. Hard cheese - 150 gr.
    6. Vegetable oil
    7. Dill greens
    8. Ground black pepper, salt - to taste.
    How to cook julienne from red fish:
    Rinse with water fish fillet, dry it and cut into medium-sized cubes. Grate cheese on a grater. Peel the onion and cut it into quarter rings. Heat vegetable oil (maybe melted) in a pan, add onion, salt and sprinkle with black pepper (preferably freshly ground). Keep the onion in the pan until it becomes soft (but in no case overcook!). Put the fillet cubes in the pan to the onion, mix and fry the trout for one to two minutes. Then add flour and mix again.

    At the next stage, it is necessary to add cream to the onion and fish (just enough so that the sauce becomes not too thick, but not liquid), stirring the contents in the pan. It must be remembered that if the cream is too fatty, then it is not necessary to add flour. Otherwise (when the cream is low-fat), the sauce may not thicken. Add pepper and salt to the sauce and fish to taste, then mix well. Spread the resulting mass into ceramic (or any other) julienne cocotte bowls, sprinkling grated cheese on top. If these are not at hand, you can use buns, from which you need to remove the crumb. Before serving, red fish julienne must be baked for about seven minutes in an oven preheated to 180 °, until the cheese is completely melted. Then sprinkle with fresh dill, and serve in cocotte bowls along with white bread.

    French julienne with white wine and shrimp

    Products:

    1. Peeled shrimp - 200 gr.
    2. Onion - 100 gr.
    3. White wine - 80 ml.
    4. Milk - 80 ml.
    5. Butter - 70 gr.
    6. Hard cheese - 50 gr.
    7. Flour - 40 gr.
    8. Lemon juice - 1 tbsp. a spoon
    9. Curry 1 teaspoon
    10. Nutmeg
    11. Pepper
    12. Salt
    How to cook julienne in French with white wine and shrimp:

    Peel and finely chop the onion, sprinkle with curry and fry in hot oil, put the peeled shrimp, sprinkled lemon juice and mix.
    In another pan, separately fry the flour in butter and pour milk and white wine in a thin stream, add salt, pepper and nutmeg.
    Mix the shrimp with the sauce and arrange in cocottes or pots, sprinkle with grated cheese on top and bake for 5 minutes.
    Julien in French served in cocotte makers with white wine.

    Julienne with chicken and mushrooms

    Products:
    1. Chicken fillet - 500 gr.
    2. Frozen champignons (fresh) - 300 gr.
    3. Onion - 1 - 2 pcs.
    4. Cheese - 200 gr.
    5. Sour cream - 300 - 350 gr.
    6. Black ground pepper- taste
    7. Salt - to taste
    8. Flour - 1 - 2 tbsp. spoons
    9. Vegetable oil - for frying

    How to cook julienne with chicken and mushrooms:

    Wash the fillet. Pour in water, bring to a boil. Boil the chicken fillet until cooked for about 30 minutes over low heat. Wash and clean the onion, cut into half rings. Defrost mushrooms. Heat the pan, pour 30 g of vegetable oil. Saute the onion and mushrooms, stirring occasionally, for 10-15 minutes.

    Cool the chicken fillet, finely chop.
    Now turn on the oven, let it heat up to 180 degrees. Add the chopped fillet to the mushrooms in the pan.

    Fry the flour in a separate dry frying pan. Pour in sour cream, add salt and pepper. Heat to a boil.

    Pour the creamy sauce over the chicken and mushrooms. Mix well and remove from heat.

    Spread the mushroom mass into cocottes or pots. Grate hard cheese on a coarse grater.

    Sprinkle mushrooms with chicken with grated cheese and put in a heated oven. Cook julienne with chicken and mushrooms for about 30 minutes on the middle shelf, until the cheese is golden. Chicken julienne with mushrooms is ready. Serve immediately.

    "Super Chef" wishes you bon appetit!

    classic julienne made from mushrooms and chicken. This combination is shaded cheese crust and cream sauce.

    The beauty of julienne is in its variability. Cream can be replaced with sour cream or mayonnaise, chicken - with other meat or seafood, mushrooms - with any vegetables. Instead of parmesan, add blue cheese to julienne and you have a whole new dish.

    How to cook and serve julienne

    As a rule, julienne ingredients are fried, placed in cocottes or other forms, poured with cream and flour sauce and baked in the oven. However, all of the recipes below are easy to adapt to the realities of your kitchen. No oven - bake julienne in the microwave. There is nothing but - cook julienne in it. To do this, alternate modes of frying and baking.

    Baking time depends on the model of microwave or multicooker. Therefore, check the readiness of the dish more often: the sauce should harden, and the cheese should be slightly browned. If julienne is baked in the oven for 20 minutes at a temperature of 180 ° C, then in a slow cooker in the "Baking" mode - for 15. microwave oven At full power, the process will take 3 minutes.

    Julienne is served on the table in the dishes in which they were baked: in edible and inedible cocottes or baking dishes. Most often used:

    • metal cocottes;
    • tartlets;
    • bread and buns;
    • profiteroles;
    • pancake bags;
    • bowls of vegetables and fruits (pumpkin, pineapple, zucchini);
    • mushroom caps.






    Combine ingredients and serving methods. So you can cook a new julienne every time.

    julienne recipes

    1. Classic julienne with chicken and mushrooms

    Ingredients

    • 350 g of champignons;
    • 120 g of hard cheese;
    • 1 onion;
    • 350 g chicken breast;
    • 2 tablespoons of flour;
    • salt, spices - to taste;
    • 50 g butter;
    • 200 ml heavy cream.

    Cooking

    Grind the mushrooms, grate the cheese, cut the onion and chicken. Don't mix anything. Roll the chicken breast pieces in flour. If desired, you can add a pinch of pepper to the flour.

    Melt the butter in a heavy bottomed pan. fry chicken breast and onion over medium heat for 3-5 minutes, then put the mushrooms. Let the mushrooms cook and after 10 minutes pour in the cream. Add seasonings, stir and leave the julienne in the pan for a couple more minutes.

    Remove the dish from the heat and place in a baking dish or several cocotte makers. Sprinkle generously with cheese and place in the oven. Bake the julienne for 10-15 minutes at 220°C.


    cook-book.biz

    Ingredients

    • 2 tablespoons of flour;
    • 100 g cream with a fat content of 20%;
    • 150 g of milk;
    • salt, pepper, nutmeg - to taste;
    • 1 leek, about 3 cm in diameter (white part);
    • 150 g butter;
    • 250 g peeled king prawns;
    • 150 g parmesan;
    • 20 g cilantro or parsley.

    Cooking

    Combine flour, cream and milk and pour into hot skillet. Cook the sauce for 10 minutes, stirring constantly. Add salt, spices. Remove sauce from heat.

    Turn on the oven. Let it heat up to 180°C.

    Meanwhile, finely chop the onion and fry it in butter over medium heat. Lay out raw shrimp with fried onions in a baking dish. Drizzle with sauce and sprinkle with grated Parmesan. Place the julienne in the oven for 15-20 minutes. Ready meal decorate with greenery.


    Mikhail_Kayl/Depositphotos.com

    Ingredients

    • 1 onion;
    • 2 tablespoons of olive oil.
    • 250 g of champignons;
    • 1 clove of garlic;
    • 200 g chicken fillet;
    • 3 tablespoons of sour cream;
    • 100 g flour;
    • ½ teaspoon salt;
    • ground chili pepper - to taste;
    • 3 hamburger buns;
    • 150 g hard cheese.

    Cooking

    Finely chop the onion and fry it for olive oil to a golden hue. Add chopped mushrooms and grated garlic. Cook until the water has completely evaporated from the pan.

    Put the chicken fillet to the prepared mushrooms with onions and. Pour flour, add seasonings, mix. If necessary, add a little water to make the dish more juicy. Leave to fry for 10 minutes.

    While the julienne is cooking, cut the buns as shown in the photo. Remove the crumb from the large pieces, but do not leave the walls of the pots too thin. After 15 minutes, remove the julienne from the pan and place in bread pots. Sprinkle each of them with grated cheese and bake in the oven for 10 minutes at a temperature of 200 ° C.


    lapopottealolo.com

    Ingredients

    • 3 tablespoons of vegetable oil;
    • 400 g of champignons;
    • ½ onion;
    • salt, spices - to taste;
    • ¼ cup white wine;
    • ½ cup heavy cream;
    • ¾ cup sour cream;
    • 2 tomatoes;
    • ½ cup grated cheese;
    • crispy baguette - optional.

    Cooking

    Preheat oven to 200°C. Pour 2 tablespoons of oil into the skillet and fry the thinly sliced ​​mushrooms and onions for about 5 minutes. Season them to taste with salt and pepper. Drain excess liquid and divide the mushrooms and onions into 6 equal portions. Put them in cocottes or baking dishes.

    Boil white wine with one tablespoon of oil in a small saucepan. Add cream and sour cream. Cook the mixture until thickened, stirring constantly. Add your favorite seasonings, remove the sauce from the heat and pour over the mushrooms and onions. Place a slice of tomato on top of each serving and sprinkle with grated cheese.

    Bake for 20 minutes or until cheese is melted and sauce is bubbling. Remove the julienne from the oven, let cool for 5 minutes and serve with the crispy baguette.