Recipe: Old Julienne step by step with pictures | Handy.Recipes

Old Julienne

Cooked julienne

Total Servings: 6

Nutritional Value

You have to agree, in many people julienne is associated with a celebration, a holiday. In cocktails and paperweights! Hot and steamy! And no fashion has no power over it! A classic julienne is all about mushrooms, onions, cream or sour cream, and lots of cheese topping after baking. The rest is our imagination.

Author of the recipe

Ingredients for julienne "good old":

  • Champignons (pureed) - 150 g
  • Hard cheese (without strong odor and pungent taste) - 80 g
  • Onions (peeled) - 170 g
  • Chicken liver (boiled) - 150 g
  • Sour cream - 100 g
  • Milk - 80 ml
  • Butter (+ 15 g for frying flour) - 25 g
  • Wheat flour / Flour - 15 g
  • Spices (salt and black pepper) - to taste

How to cook julienne "good old" step by step with photos

Julienne is baked in the oven, but first you need 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 and finely chop the onions.

Peel and thinly slice the mushrooms.

Next product of your choice. Chicken or seafood can be added. I suggest chicken liver. It's very quick to prepare. But I boiled it in advance, literally 3-5 minutes. Now cut the liver into small pieces.

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

Usually julienne is baked in the 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.

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

In this mass add salt, black pepper and prepared liver, and let it "and let it soak" in the sour cream, it'll be tender. I don't need any more spices because. к. They will overpower the flavor of the mushrooms, but you decide for yourself. When adding salt, consider the taste of cheese.

Stir everything well and simmer on low heat for a couple of minutes. Remove the mixture and add more salt and pepper, if needed. Remove from the heat.

Now for the final touch, to serve - bake the julienne. Preheat the oven to 200 degrees. Grease baking sheets with butter. Grate the cheese on a medium slicer. Sprinkle the grilled foods into the molds and generously sprinkle the cheese on top.

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

Julienne is traditionally served before the main course. Remove molds from oven. Put the curlers (to prevent getting burnt during cooking) on the handles of the cocotte. Put napkins on small plates (for decoration), top the julienne casseroles. Little spoons. And solemnly serve! BE SURE TO SERVE IT HOT!

Nutritional Value:

Whole Dish:
989.1 Calories
59.4 g
65.4 g
44.6 g
Per Serving:
164.9 Calories
9.9 g
10.9 g
7.4 g
128.5 Calories
7.7 g
8.5 g
5.8 g

Flour, Hard Cheese, Wheat Flour, Butter, Onions, Spices, Sour Cream, Tender, Milk, Mushroom, Cheese, Chicken liver, Snacks, Snacks with Mushrooms

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