Chanterelle julienne
1 serving
95 minutes
Chanterelle julienne is an exquisite dish of French cuisine, featuring a rich creamy-mushroom flavor with subtle hints of smoked cheese. Historically, julienne in French cooking referred to a method of cutting vegetables, but later the name became associated with hot appetizers baked in creamy sauce. Chanterelles, with their delicate nutty aroma, pair wonderfully with the tenderness of veal heart. The creamy sauce that soaks the ingredients adds a special softness and depth of flavor to the dish. A poached egg added before serving contributes a velvety texture, while fresh herbs and drops of olive oil complete the composition. Chanterelle julienne is perfect as a refined treat for a festive dinner or as a gastronomic delight highlighting the richness of French traditions.
1
Prepare steamed chanterelles and boil the veal heart for 1 hour. Sauté onions in oil, add chanterelles – lightly fry, pour in broth, add the heart – stew. Pour in cream and cook until the sauce thickens.
- Chanterelles: 80 g
- Beef heart: 40 g
- Onion: 15 g
- Cream: 50 g
- Chicken broth: 50 ml
- Vegetable oil: 10 ml
2
Serve the dish in the same pan it was cooked in. Sprinkle with cheese, garnish with greens, add a poached egg, and drizzle with olive oil.
- Chicken egg: 1 piece
- Smoked Suluguni Cheese: 10 g
- Dill stems: 2 g
- Green onion feathers: 2 g
3
To prepare a poached egg, add a couple of drops of vinegar to boiling water for better coagulation of the white, stir to create a vortex, and mix for about a minute. Then crack the egg and cook for 3 minutes.