A dish of julienne (in some julienne cookbooks) came to us from French cuisine. In Russian cuisine, julienne is often called "cocotte" and served as a hot appetizer. The very word "julienne" in literal translation means "July". The fact is that in the summer in France it is customary to eat vegetable soups, the ingredients for which are cut into small strips. Therefore, in French cooking , soups, salads, and even the form of slicing something can be called julienne. Based on this, it can be judged that the preparation of julienne comes down to one simple formula: the ingredients are cut into strips. Julienne are different: meat, with chicken, vegetables, mushrooms, fish, with seafood. The same variety prevails in julienne sauces. The most common sauce is bechamel, but it is not required for fish julienne or seafood julienne.
Cups for julienne can be of two types: “cocotte makers” - metal containers similar to small pans, the handle of which is decorated with napkin bows when served to the table, or buns, from which the middle is cut out and dried. If you do not have any cocotte makers or small Teflon molds on your farm, then to make julienne you must make the necessary number of such rolls in advance (you can bake cooking baskets from unsweetened dough instead of rolls).
Now consider how to cook mushroom julienne. For 1 serving, we will need: 100 grams of fresh mushrooms (champignons, chanterelles, white), a small onion, butter (40-50 grams), the same amount of thin sour cream, 1 spoon with a top of flour and a little any hard cheese grated . Necessarily need seasonings, at least salt and pepper. Onions and mushrooms are chopped into strips and fried in butter, salt and pepper. The mixture is laid out in a coconut bowl. In a dry frying pan, fry the flour until light brown, mix with sour cream and some butter, stir until the lumps disappear. Pour the mixture of mushrooms and onions into the sauce. It should be sprinkled with grated cheese to taste. Then the mixture is put in the oven, preheated to 150 degrees. Since all the ingredients of julienne have already been fried, the dish should not be baked for long: until the time when a crust forms from the cheese. Serving hot julienne. In order not to burn hands on a metal cocotte, it is customary to put a napkin on her handle.
How to cook chicken julienne ? In a similar way, with mushrooms and onions, but add a little more chicken. Boil chicken or fry. From the legs we take the meat for julienne, peel the skin and bones, cut into strips. The chicken coconut sauce can be the same bechamel.
How to cook julienne from meat or liver? First you have to grind the meat in a meat grinder and fry the minced meat in a skillet for a while. Then mix it with the main ingredients of julienne - mushrooms and onions. The sauce can be any suitable meat sauce - from black pepper, for example, carbonari, or Dutch. The fish julienne is prepared in the same way, only the sauce in this case is prepared different, suitable for the fish - “Thousand Islands” or soft creamy.
How to cook julienne if you do not have sour cream? You can take in this case yogurt and mix it with a spoon of breadcrumbs. If the sour cream is too thick, then it can be diluted with water, otherwise the cocotte will be difficult for the stomach. Cheese for julienne is better to take a neutral taste: mozzarella, suluguni. If there is no hard cheese, then it is allowed to sprinkle julienne with grated cream cheese.
In the preparation of julienne, you can experiment with mixtures, for example, add other vegetables along with onions: bell pepper, fried tomatoes, garlic, leek, Brussels sprouts. Instead of meat, you can put ham or sausage.