Salat Julien


  • Time 2 hours
  • Servings 8 People
Ingredients
Instructions
  • 1 Potatoes and eggs, chill. Clear the skin and shell. Separate eggs on protein and yellow (last use for other dishes).
  • 2 The beam is cleaned, small cut, slightly stacked, lighted on a small quantity of olive oil on average light, soft and slightly golden. Fall.
  • 3 Chicken fist (grunts or hips) to cook or cook for a couple, a little slack. In the case of breasts, try to minimize preparation time to avoid dry meat. Hold it, slice into small pieces.
  • 4 Championes (only hats) shall be cut in half and wore thin slices. Put on average light in a small quantity of olive oil, adding salt and pepper. The creams and flour make sure there's no coma. When the mushrooms become soft (approximately 15 minutes), put the cream in, add the cream oil and the sugar cheek, put the light on the small flames to the thickness (2-3 minutes), permanently laughing. The mixture should have a half-life consistance. Fall.
  • 5 On the bottom of the saladium, put a layer of rubbish on a large potato terrace, lubricate a thin layer of home mayonose (possible to use a store, but it should be a little bit of a petty). Then put a layer of chicken meat, next to a mushroom juror, next to a onion. On top of the squirrel, it's a bit of a lubricating another layer of home mayonose. The last layer is lost in a small terrace parmesan ( ideally Italian, but there may be another alternative solid cheese).
  • 6 To stay in the refrigerator for a few hours - to feed the ingredients.
Nutrition Facts
  • Calories 385
  • Total Fat 29,8 g
  • Protein 18,2 g
  • Total Carbohydrate 385 g
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