In French cuisine, julienne is not the name of a single dish. This is the name of salads and soups, which are prepared from vegetables, sliced according to a special method, which in French is called julienne. Thus, this term refers to a special way of slicing fresh vegetables for use in some salads, sauces and soups. We have a similar method of chopping fruits.
called straws. The essence of this cutting is that vegetables are cooked several times faster and do not lose their beneficial qualities. In modern Russian restaurants, julienne is a hot second course made from mushrooms, poultry or seafood using Bechamel sauce or cream, and baked in the oven under a cheese crust. The recipe for julienne for different chefs has its own peculiarities and nuances, however, the consistency of the original version is always the same. Thanks to the finely chopped ingredients and fatty thick sauce, the dish has a mushy structure. In addition, no matter what julienne recipe will be used, it is always served in small ceramic or metal cocotte makers, in which this dish is conveniently baked in the oven. Our hostesses in most cases prefer to cook this dish from chicken and the most delicious and safe mushrooms - champignons. In this article you can read about how to cook julienne from these products (recipe, photo and instructions are given below). All of the following components can be easily bought at any supermarket. In addition, they are more familiar to our taste buds than overseas seafood.
Julienne's recipe with chicken and mushrooms (for 6 people)
Product Composition:
- Chicken Breasts - 2 pcs.
- Champignons - half a kilogram.
- Onions - 1-2 heads.
- Sour cream or mayonnaise - 150 g.
- Yellow cheese (hard) - 150 g.
- Flour - half a cup.
- Butter - 50-70 g.
- Rast. cooking oil.
- Salt, ground pepper (black), grated nutmeg.
- 1 chicken bouillon cube.
The recipe for “Julien”.
1. Boil the breasts in salted water with the addition of a bouillon cube. This will give the broth flavor and piquancy.
2. After the meat has cooled, disassemble it into fibers or cut into small pieces.
3. Chop the onion, fry on the rast. oil until golden brown.
4. Peel the mushrooms and also cut into strips, simmer with the addition of butter.
5. Cooking the sauce. This julienne recipe suggests using not Bechamel, but another, but also very tasty sauce. To do this, melt the butter in a frying pan and gradually add the flour. Stir so that lumps do not form. Dilute sour cream (mayonnaise) with a small amount of broth and carefully pour into a pan with flour and butter. Continue stirring with a wooden spatula. When the mixture thickens, add spices.
6. In a saucepan, mix the chicken with onions and mushrooms, add the sauce. Mix everything well until smooth and spread over the cocotte makers.
7. Sprinkle a thick layer of grated cheese on top.
8. Bake in the oven, heated to 200-210 degrees, until golden brown on the cheese.
Innings
As a rule, julienne is served on special round wooden boards or fireproof plates. One serving consists of two coccotters. They eat it with small spoons, and drink it with good wine.