Julienne

Finely cut and fry the onions in butter until transparent. Do not bring to a change in color, otherwise the julien will mustard. Cut the mushrooms with a thin straw and fry until tender in butter. Boil or fry the chicken, clean the bones and skin. Cut chicken meat with straws. Prepare sour cream sauce. Fry the flour until light brown in a dry pan, add a little butter, sour cream, salt and pepper to taste. Stir well and bring to a boil. Stir the chicken, mushrooms and onions. Decompose the mixture into cockerels or small heat-resistant bowls. Pour sour cream sauce. Mix finely grated cheese with breadcrumbs and pour into cockerels. Put in the preheated oven until brown. When serving, a bowl of julien is placed on a small plate covered with a carved napkin, a paper cigarette is put on the handle of the cockerel. Serve hot.