While the rest of the world used this word to describe a matchstick knife cut, for Russian-speaking culinary community julienne has always been a chicken and mushroom casserole en cocotte. This legendary dish was extremely popular during the Soviet era in high-end restaurants as well as at home. Naturally, the assumption was that the recipe is a result of French influence on pre-revolution Russian cuisine. All stories I know about this dish are mostly anecdotes. Many different recipes claim to be original. Some insist on using mushrooms, preferably porchini. Other include cooked chicken and other vegetables. Restaurant versions often add bechamel or mornay sauces, while home cooks prefer sour cream. Everybody makes this dish adjusted to their personal taste, keeping the same only basic ingredients and the way it is served. Russian julienne has to be cooked individually portioned in mini casseroles and covered with a generous amount of cheese to melt on top. It is simple and delicious!
Prep mushrooms. Gently twist off or cut off the stem of each mushroom. Hold mushroom cap in one hand, use a spoon to scrape out the gills and discard.
Slice mushroom caps.
Remove stems, seeds and veins of Bell peppers and slice them.
Place a frying pan on high heat, add 1 tbsp oil, and stir fry mushrooms. Season them while cooking. Place them in a large bowl.
Repeat with peppers. Add cooked peppers to mushrooms.
Repeat with onions. Add them to the bowl.
Prepare the whole cooked chicken. Remove skin, fat, cartilage, and bones. Shred its meat to ling strips of the same size as cooked vegetables and add them to the bowl.
Mix chicken and vegetables to equally distribute all ingredients. Cover and refrigerate.
Make bechamel. Prepare all ingredients.
Place a sauce pan on medium heat and melt butter.
Add flour, mix, and cook stirring for a few minutes until it smells like cookies.
Take the sauce pan off heat and whisk in 1 cup of milk. Return to the heat, cook until milk is thicken.
Add the rest of the milk, charred onion, clove, bay leaf, black pepper, nutmeg, salt, and bring it to simmer. Cook for about 30 minutes, stirring. Strain hot beshamel, mix with grated cheese until melted, and adjust seasoning to your taste. Keep refrigerated in closed container until ready to use.
Preheat oven 400F. Prepare 12+1 (control portion) 6oz ramekins. Mix chicken and vegetables with mornay sauce and portion equally divided between the ramekins. Top with 1 tsp of ramps butter.
Top each ramekin with 2 oz of grated parmesan.
For room temperature ramekins, cook in the oven for 3 minutes + 2 minutes under the broil. For refrigerated ramekins, add 3 minutes of cooking or use kitchen thermometer to check the temperature.