- Underarms - 500 Grams
- Wheat Flour - 1 Art. a spoon
- Butter - 1 Art. a spoon
- Cream - 1 glass
- Salt - To taste
- Mixture of peppers - To taste
- Nutmeg - To taste
- Grated cheese - 100 Grams
Preparation of julienne from podberezovikov at home is not difficult. The main thing is that the mushrooms are quality - spoiled and wormy specimens for this dish do not fit. Well, of course, important is the utensils. To ensure that the mushrooms are well soaked in sauce, while preserving its consistency and delicate delicate taste, it is necessary to prepare the julienne in the muffins - special heat-resistant portioned saucepans. The long handle of the coconut makes it very comfortable to handle, and they look beautiful on the table. So, we proceed. A simple recipe for julienne from birch barkers: 1. Eau de virginia thoroughly rinse, peel and boil completely in boiling water until half cooked. 2. Cut into thin slices and put on a well-heated frying pan in vegetable oil, stirring constantly. 3. Put in a bowl, lightly salt. 4. Make the sauce: sprinkle the flour in butter, thinly pour the cream into the skillet, add salt, add the spices and, stirring constantly, bring to the consistency of spicy sour cream. 5. Put the mushrooms in the coconut bottles. 6. Pour the sauce - so that the mushrooms were slightly covered. 7. Sprinkle with grated cheese. 8. Put the cocotte without lids in a preheated oven to 150-180 ° C. 9. Bake until golden melted crust is formed. To serve julienne from birch bark must be hot, before the main meat or fish dish. Kokotnitsy, according to the strict canons of serving, you need to put on a large plate or dish, covered with a napkin (of course, cloth). On the handles of the kokotnits put special paper tubes, which are called papillotki, but they can be replaced with all the same napkins, only this time, the usual, paper. A perfect addition to julien, which, by the way, is eaten with tea, and even coffee spoons, - toast from white bread.
Servings: 6