Cook the julienne in any favorite way. For example: wash Mushrooms, dry, finely chop, fry in vegetable oil until evaporation of liquid. Carefully remove mushrooms with a slotted spoon from the oil into another bowl. In oil remaining in pan, sauté on low heat finely chopped onion to full transparency. Onions should melt into the sauce, i.e., not burn, and become quite soft. Return the mushrooms to the pan, add the chopped Kuru (or sausage, or ham, or fried bacon – what will be in the fridge) to warm up all together, sprinkle with flour, and heat, mixing continuously. Add the cream, 1 Cup of warm water, salt, spices, stir and simmer everything 10 minutes, stirring occasionally. You should get a lot of thick sauce. Slice the baguette into equal pieces, choose crumb, cutting with a sharp knife along the walls. If the bottom turned out full of holes, to "repair" a slice of crumb.

Arrange the cups of a baguette in shape, lightly oiled, lay Julien

Sprinkle cheese

Bake in a hot oven (180*C) 10-15 minutes at the end to put it on the grill for cheese Browning. Cups get 2-3 "bite" - can be eaten as pies, without instruments. Very good for a buffet – to make in advance, at the right time, remove from the refrigerator and reheat in the microwave. Whether as a lunch for work to be satisfying and delicious.

Yes!!! The crumb is dried, while warm, MNU hands make fine breadcrumbs.