Julienne is a favorite and very common hot appetizer. It is prepared from various products - vegetables, mushrooms, different types of meat, fish and seafood, which are poured with sauce, sprinkled with cheese and baked. Hot snacks are served in a special way to the table. First of all, they are served using special small portioned pans or plates made of refractory ceramics, in which they are pre-baked. For the preparation and serving of julienne, cocotte makers are intended - metal or ceramic-metal small containers with long handles, on which “flirty” paper papillots are put on so as not to get burned. Products for julienne should be cut very finely in strips or cubes so that they can be eaten without using a knife. Actually, small slices of vegetables and meat into strips or cubes are called “julienne” in French cuisine.
When preparing a classic julienne, you need to adhere to some rules. Firstly, cut vegetables, mushrooms and meat products into very small and thin strips. Secondly, seafood is used for julienne in its raw form, having previously blanched them slightly in salted water, and meat products are already cooked. Thirdly, sauce dressing for julienne must be necessarily warm. Fourth, before baking, the sauce-filled products must be sprinkled with grated cheese of those varieties that have a spicy-spicy taste and melt well.
A variety of hot julienne snacks go very well with pancakes. Serve julienne in pancakes as follows. Pancakes are rolled up with an envelope or “barrel”, inside which a hot snack is laid. Pancakes with julienne are very satisfying and may well be not only a good hot snack, but also a full-fledged second course.
Julienne. Chicken Meat Recipe
We chop fried or boiled chicken, as well as boiled tongue, ham and mushrooms, in small strips. We mix the slices with thick sour cream, warm in a pan for several minutes, so that the tastes soak each other well. We transfer the mixture to coconut mills, sprinkle cheese on top and put in the oven until the cheese melts and forms a golden crust.
Julienne. Mushroom Recipe
We prepare a very popular and favorite mushroom julienne as follows. Boiled porcini mushrooms and champignons with spices and cut into small strips. Pour the mushrooms with sour cream or sour cream sauce, warm in a pan, put the mixture in coconut dishes, sprinkle with grated cheese and bake.
Julienne with mussels
For julienne, you should take canned or raw (previously blanched in salted water) mussels. They are cut into small cubes. Finely chopped onions are fried in butter. Mussels and onions are put in a coconut bowl, poured with thick sour cream, sprinkled with cheese and baked in the oven until cooked.
Julienne. Meat Recipe
Cut boiled beef or pork into small strips. Fry finely chopped onions and fresh mushrooms in oil with spices and a little flour. Put sour cream in the mushrooms, warm the mixture. Put meat strips into the coconut bowl, top with the onion-mushroom mixture, sprinkle with cheese and bake.
Julienne. Recipe with zucchini and carrots
Squash the zucchini, onions and carrots, chopped into small strips, stew in butter until soft. Put from the coconut bowl, sprinkle with nutmeg, pour sour cream or heavy cream, sprinkle with cheese and bake.
So that the julienne in the cocotte moths do not burn, they are greased with butter and put on a baking sheet, on the bottom of which a small amount of water is poured.
A hot appetizer is called hot because it is served to the table with the heat of the heat immediately from the oven, therefore, julienne should be baked just before the guests arrive, it becomes tasteless in a cold form.