An exquisite dish called Julienne was created in the second half of the XIX century and it is believed that it was the favorite snack of the writer Alexandre Dumas-father. Since then, the classic recipe has grown into dozens of variations, including such unusual ones as julienne with chicken and mushrooms in a baguette.
Ingredients
Step-by-step cooking recipe
Fry the finely chopped onion until transparent.
Add the chopped mushrooms and continue to fry until they are ready.
Add the chopped chicken and fry for a couple more minutes.
Add flour, mix and pour in cream. Simmer until thickened. Season it.
Cut the baguette into 4-5 cm pieces. Dip each one in milk.
Press the crumb so that you get something like a basket with a bottom.
Put julienne inside and cover with grated cheese.
Bake for 10-12 minutes in the oven at 200 degrees.
