Tag ‘chicken and mushroom julienne’

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! Read more »»