Julienne made of pork ears

We start by cleaning the ears and boiling them in salted water with a bay leaf, paprika and cloves for 2 hours. I had them boiled yesterday, one ear was eaten immediately...)))

Slice ears into thin slices. This step was not photographed, as it was sliced and put in the fridge yesterday. Onion we cut in half rings, fry in vegetable oil until transparent, add mushrooms (I have already sliced them). Fry for about 5 minutes.

Next, we add chopped ears (they are from the fridge and have frozen a little, so I heated them up a little longer). Roast for 2-3 minutes, add flour. Stir, as if toasting the flour a little. Add flour little by little to adjust the thickness.

I had 20% cream, the more heavy it is, the more flavorful it is.

Pour in warmed cream and stir well, let it boil for 3-5 minutes, until the sauce thickens. While it's boiling add salt, pepper to taste.

Then we put it into cocotte pans, julienne pans, buns, whatever you would like to serve it in.. We needed a snack, I cut a plain bun in half, took the pulp out of the middle and filled the buns with julienne. I put the rest in a casserole dish. Cover with grated cheese.

We put it in the oven (for 10-15 minutes) and or in the microwave for 2 minutes. I put it in the microwave. This is what I got...