The julienne is one of the most known hot appetizers in Russia. History of this dish goes from French cuisine. The julienne can be prepared with seafood, mushrooms, but the most known component of this dish - chicken.
It is required to you
- 200 g of chicken;
- 100 g of mushrooms;
- 1 bulb;
- vegetable oil;
- 50 g of cheese;
- 1 glass of heavy cream;
- 1 tablespoons of flour;
- 30 g of a desi;
- nutmeg pinch;
Instruction
1. Take chicken fillet, it is the best of all not frozen, and cooled. Cover it with food wrap and beat off the special hammer. After that cut meat in cubes with the party about 1 cm. Warm olive or sunflower oil in a frying pan and fry in it pieces of chicken within 3-5 minutes, to a podrumyanivaniye outside and readiness inside.
2. Small cut fresh mushrooms - champignons or honey agarics. Crush onions. Fry all this in the same frying pan where earlier cooked chicken. Then mix all ingredients. Lay out them in special molds - cocottes or other small tanks for roasting which are previously oiled. The stuffing has to make no more than two thirds of volume of ware.
3. Make creamy sauce for suppression. Warm flour in a frying pan, then add to it a desi. Prepare on average fire, constantly stirring slowly, no more than two minutes. Warm heavy cream and add to them mix of flour and oil. Stir slowly the turned-out sauce on a plate until flour is dissolved completely. Salt and pepper mix, if desired add nutmeg.
4. Fill in with sauce mushroomsthe mix and chickens, mix. Grate cheese. Strew with it a julienne and put it in the oven warmed up to 180 degrees, no more than for five minutes. Give snack hot, in portion cocottes. Fresh greens will approach it as maintenance.
5. If desired you can make edible molds for a julienne. For this purpose the ready or baked independently sand small baskets will approach. Also they can be done of the softened and baked bread crumb.