Julien

Category: Meat dishes
Julien

Ingredients

Chicken breasts 2 pcs
Mushrooms 8-10pcs
Bulb 1 PC
Lemon 1 slice
Boiled yolk 1 PC
Julienne sauce 1 pack
Milk 400ml
Sour cream 200g
Cheese 100g

Cooking method

  • Not a single meal is complete without this dish, a classic, so to speak. It is prepared from almost the same products as the salad, so I made two dishes in parallel. But here already under the strict guidance of the mother-in-law. God forbid to be mistaken
  • A set of products.
  • Julien
  • Fry the seasoned chicken breasts. Cut into pieces.
  • Finely chop the onion and mushrooms into slices. Fry.
  • We combine everything and mix.
  • Julien JulienJulien Julien
  • I didn’t succeed in making the sauce, as my mother-in-law prepares (I burned the flour), so, on her advice, I used a bag of "maggi" for julienne. Simpler does not mean worse
  • Diluted it with milk. Added sour cream, stirred and poured into mushrooms and chicken.
  • When the sauce boiled, squeezed the juice out of the lemon wedge.
  • Grated the egg yolk on a fine grater, added to the sauce and mixed everything again.
  • Julien Julien Julien
  • I spread the mushrooms with sauce over the cocotte makers (seems to be correct). Sprinkle with grated cheese on top and set to bake.
  • That's what came out of it.
  • Julien


Omela
mother-in-law son-in-law , well done!!! And again, mushrooms .. To be sure !!!
SchuMakher
Yummy !!!!
Ikra
This is aerobatics! The main thing is to save the dish without leaving the stove, and so that the mother-in-law is happy
Sonia's mom
It is not for nothing that the mother-in-law looks after her son-in-law - there are mushrooms in every dish!
Mother-in-law son-in-law, bravo!
rusja
Young man, julienne is always delicious
And you can be more specific about the seasoning, it is called Magi "For Julien" and what is included in its composition?
14anna08
Quote: Omela

mother-in-law son-in-law , well done!!! And again, mushrooms .. To be sure !!!
yara
lillay
And I have a question: how should the sauce be prepared, which in this case did not work out and was replaced by "magicians"
Albina
And if there are no cocotte makers, but you want to cook this dish with something you can replace, tell me
Ikra
I sometimes bake julienne in small buns on a roaster. The method is the usual: cut off the lid on the bun, remove the crumb, dry it slightly to strengthen the walls, lay out the julienne (it is better if it is warm), sprinkle with cheese and put on the roaster for a few minutes until the cheese melts.
And in general, you just need to joke in the closet: there are probably tartlets for tartlets, baskets or cupcakes - everything will do.
Elenka
I make julienne in small foil tins. They are quite dense and can be used several times.
NatusyaD
Quote: Albina

And if there are no cocotte makers, but you want to cook this dish with something you can replace, tell me
I also made in buns according to the recipe dopleta... If possible, can I insert a link to the recipe? Or not .... Well, in general, I VERY recommend! Only I did not dry the buns before dressing and I liked that they were soaked in the sauce. None of them leaked out, but they were very soft. But this is not for everybody.
And this recipe also includes chicken breasts. It will be more satisfying. Must try! Thank you!
Vilapo
Quote: lillay

And I have a question: how should the sauce be prepared, which in this case did not work out and was replaced by "magicians"
There are two types of fillings for juliens: sour cream - sour cream, if desired, thickened with flour or an egg (you can do this filling in half with mayonnaise); and Bechamel sauce - toasted flour mixed with milk and butter. And sprinkle with cheese on top before baking.
mother-in-law son-in-law
Thanks a lot, everyone!!

Omela: Damn, I think I'm falling ...)) ... and my mother-in-law stopped writing on the forum ... hahaha (joke)

lillay: By the time I got to the forum, everyone answered here ...
The correct sauce, for which I burned the flour, is called the catchy word "bechamel", where the flour had to be fried with butter until golden brown. And according to the mother-in-law, the smell should be with toasted nuts. I didn't have such a smell, and the color of the flour turned dark brown ... well, not the kitchen))) .. So I had to use a magic bag for julienne.

You can replace cocotte makers with any small forms in which you can bake in the oven or airfryer. Or you can do it all in one large frying pan or baking dish.


Husky
Once I was revealed, I will be noted in this thread.
It turns out it is very difficult to sit and be silent when they ask a question, and you have an answer.
I found the recipe for this julienne in a magazine around the world, back in the days when it was not possible for us to completely get books on cooking.
It claimed to be a real French recipe. The truth about the chicken was not there at all. This is my gag. But I think it was very successful. I like it better with chicken.
The highlight of the dish in béchamel sauce. Indeed, the flour is fried in butter until light brown. You need to stir constantly so that the flour and butter does not burn. The smell is in the kitchen !!!! MMMM! Real jam!! (this is if the flour does not burn)
Then milk is added a little to this mass and pounded. It is brought to a homogeneous mass without lumps. Then sour cream and all other products are added, as Andrei wrote. But the sour cream must be greasy, otherwise the sauce will curdle from the lemon juice. Without the addition of lemon, the sauce tastes completely different. The egg yolks add thickness to the sauce and a pleasant, slightly yellow tint.
And also, part of the grated cheese goes into the sauce itself. Well, after the layout on the top, it is also sprinkled with cheese.
Hopefully these additions will help those who want to make julienne like this !!

Ikra
Mm-mmm! Mother-in-law Huska! Now I know from whose kitchen I can hear such a delicious smell of "Polezhaevskaya" from me across the river
Good luck to your family in the competition!
natapit
Yummy!!! very worthy!

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