Жульен из птицы
Жюльен из птицы.
Жюльен (от французского "julienne") означает в родном языке «способ нарезки овощей тонкой соломкой». При правильной нарезке жюльен, брусочки получаются 6-7 см в длину с квадратным сечением по сторонам, не превышающим 2 мм.
Ингредиенты:
- мука, 1 ст.л.;
- куриное филе, 400 г;
- куриный бульон 1 стакан;
- масло сливочное 2 ст.л.;
- сыр 100 г;
- сметана 1 стакан;
- соль по вкусу.
Отвариваем куриное филе и нарезаем соломкой жульен. Муку просеиваем и подсушиваем на сковороде. Туда же к муке добавляем сливочное масло и, постоянно помешивая, обжариваем смесь на огне до золотистого цвета. После, медленно вливаем горячий куриный бульон и постоянно перемешивая, доводим смесь до кипения. Затем, добавляем сметану и снова перемешивая доводим до кипения. Выкладываем порционно в жаропрочную посуду куриное мясо, заливаем его сметанным соусом, посыпаем сверху тертым сыром, поливаем немного сверху сливочным маслом и ставим в духовку на 20–30 минут при температуре примерно 180. Блюдо готово
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3 комментария
We are a team of volunteers and starting a new project
in a community in the same niche. Your blog provided us beneficial information to
work on. You have done a marvellous job!
am having difficulties with your RSS. I don't know why I cannot subscribe to it.
Is there anyone else having the same RSS problems?
Anybody who knows the solution will you kindly respond?
Thanks!!
I'll make sure to bookmark it and return to read more of your useful info.
Thanks for the post. I will certainly return.