Chanterelle julienne
Ingredients
Servings 1- chanterelles - 80 g
- boiled veal heart - 40 g
- onion - 15 g
- cream - 50 ml
- chicken broth - 50 ml
- vegetable oil - 10 ml
- poached egg - 1 pc.
- smoked suluguni cheese - 10 g
- dill greens - 3 sprigs
- green onion
Cooking
Step 1
Steam the chanterelles, boil the veal heart for 1 hour. Fry onions in oil, add chanterelles - fry slightly, pour in the broth, put the heart - stew. Pour in the cream and cook until the sauce thickens.
Step 2
Serve the dish in the same pan in which it was cooked. Sprinkle with cheese and garnish with herbs, add a poached egg and drizzle with olive oil.
Step 3
To prepare poached eggs, add a couple of drops of table vinegar to boiling water, for better protein clotting, stir, make a funnel, stir for about a minute. Then break the egg and cook for 3 minutes.