Description
I love julene! This recipe found in the magazine "School of Gastronome", tried it and did not regret! Incredibly soft, lightweight, unique! It is very rich but does not leave a heaviness in the stomach.
Ingredients
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Mushrooms
150-200 г
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Leeks
1 шт
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Cream
4 ст. л.
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Butter
30-40 г
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Parmesan
30-40 г
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Quail egg
2 шт
-
Salt
-
Black pepper
Cooking
Mushrooms cut into slices, onion - thin rings
Mushrooms and onions fry until Golden brown in butter, put in a bowl, mix, season with salt and pepper
In ramekins pour 1 tbsp. of cream, evenly spread the onion-mushroom mixture, sprinkle with grated Parmesan cheese.
Be careful not to damage the yolk, pour into each cocotte and 1 quail egg. Pour 1 tbsp. of cream and send in a preheated 180 degree oven for 20 minutes. Take out from the oven and served to the table. Bon appetit!
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