English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Julienne in tartlets
Julienne is traditionally served in cocotte makers — special metal ladles. However, you can also cook julienne in tartlets. This will make the dish easier to eat. And after cooking, you will hardly have to wash the dishes. To prepare a delicious julienne with cream and mushrooms, it is better to take medium-fat dairy products — 12% cream and 15% sour cream. For mushrooms, choose champignons or oyster mushrooms.
How to cook Julienne in tartlets
Step 1
Finely chop the chicken fillet and mushrooms.
Step 2
Heat a frying pan with vegetable oil, fry the mushrooms for 2-3 minutes, then add the chicken to the mushrooms and fry for another 3 minutes. Add salt and pepper.
Step 3
To prepare the sauce, pour flour into a heated frying pan and bring it to a golden color. Add butter. Then pour in milk and simmer for a few minutes. Finally, pour in sour cream. Simmer until the sauce thickens.
Step 4
Grate the cheese.
Step 5
Fill the tartlets with chicken and mushrooms, pour 2 tablespoons of sauce into each tartlet.
Step 6
Sprinkle the tartlets with cheese, place them on a baking sheet and bake for 15 minutes. The dish is ready, enjoy!
Julienne in tartlets - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
Strudel with sauerkraut
If you think that strudel is only sweet, we advise you to plan a culinary experiment for the coming weekend. Our sauerkraut strudel is a great first introduction to a range of savory rolls: potatoes, mushrooms, fish and ham. Often such strudels serve
Oatmeal Kissel Monastyrsky
An old recipe for monastic jelly - an unusual dessert with a historical flavor: this has been cooked in Rus' for centuries. It is served cold, if desired, berries and chopped fresh fruit can be added to it.
