074. Chicken and mushroom julienne (recipe)
Long ago the French called a light summer salad of thinly sliced fresh vegetables a "julienne". Later, soups with vegetables cut that way came to be called julienne soups.
In modern Russian cooking, julienne usually means mushrooms baked in cream (or béchamel) under a cheese crust (normally in a cocotte); julienne is also made with chicken and seafood.
If you'd like to know how to make chicken and mushroom julienne, welcome under the cut!
A warning first: I had no cocottes, so I baked the julienne in one big dish and then divided it between plates.
Cooking time ≈ 40 minutes.
Ingredients:
- 500 g chicken fillet
- 500 g champignons
- 0.5 l milk (or 10–15% cream)
- 200 g hard cheese
- 2 tbsp flour
- 50 g butter
- fresh herbs (dill, parsley)
- salt
- pepper
This makes about six 200 ml cocottes.
First finely chop the chicken fillet.
Chop the mushrooms just as finely.
Grate the cheese coarsely.
Fry the mixture of mushrooms and chicken in butter for five minutes, stirring constantly.
Pour in the mixture of milk, flour, salt, pepper and chopped herbs.
Bring to the boil and boil for one minute, stirring constantly.
Pour the mixture into the dish (or cocottes) and cover evenly with grated cheese.
Put into an oven heated to 180°C for 10 minutes.
Bon appétit!