Description
No one knows why in Russia this dish is called julienne. Worldwide Julien is a way of cutting vegetables, etc. strips. But anyway, Julien is always delicious. For many years on new year's eve don't cook any chickens, ducks, geese, but always cook Julien. With mushrooms, this time I decided to add sausage. They're so delicious, the taste of smoked meat in a cheese-cream mass.
Ingredients
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Sausage
3 piece
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Mushrooms
200 g
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Sour cream
200 g
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Melted butter
2 Tbsp
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Flour
1 Tbsp
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Salt
-
Black pepper
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Cheese
200 g
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Broth
200 ml
Cooking
Sausage cut into thin rings
Mushrooms cut into slices
In a pan dry flour, add melted butter, stirring vigorously to avoid clumps of flour.
Don't stop stirring in small portions pour the hot broth
Add sour cream, mix well.
Bring to boil, season with salt and pepper, stir, as soon as the mass thickens, the fire is off.
In ramekins put the mushrooms.
Then the sausage.
Pour over the sauce.
Sprinkle with grated on a fine grater cheese. Bake in a preheated 200 degree oven until Golden brown cheese.
To serve in the cocotte.
Bon appetit.
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