Julien is not only a name. There were times when many ordinary Russians believed that Julien was just a French male name. But it was a long time ago, then "our people have not yet taken a taxi to the bakery" and the julienne, accordingly, did not enjoy it.
Julien, whose recipe can be found in any cookbook, used to be considered a festive dish for its refined taste. And not surprisingly - this miracle of French cuisine is served in very small portions, in special cocotte makers, elegantly decorated with paper papillots. Indeed, it looks very festive, and the taste is excellent. Inventive French invented many varieties of this dish. It is cooked with meat or chicken, with seafood or fish, with vegetables and even fruit. In restaurants, at receptions it is customary to cook and serve classic julien to guests. The recipe for this dish is simple, except mushrooms, cheese, chicken and sauce, there is nothing in it. There is only one main condition - the products must have a good, one can say, delicate taste and cut into thin strips, otherwise a harmonious and refined French dish will not work .
Classic julienne
For Bechamel sauce: fat cream - 1 cup, butter - 20g., Flour - 2 tbsp. For julienne: chicken - 200 gr., Mushrooms (champignons) - 50 gr., Onion - 1 pc., Hard cheese - 50 gr., Olive oil - 1 tbsp. L., a little salt and pepper (to taste). In a slightly heated pan, dry the sifted flour for 1 minute. Then add butter to the flour, fry for another 1 minute. Do not forget to stir all the time. Heat the cream in a saucepan, but do not boil. Pour the fried flour into hot cream, mix, bring to a boil, but do not boil, and remove from heat. Fry finely chopped onions in a pan until transparent. Cut chicken meat and mushrooms into small strips and combine with onions, fry until the chicken is almost ready, and all the moisture evaporates. Grease coconuts with olive oil, spread the fried mixture and pour in creamy sauce, but so that the mushrooms and chicken are not completely filled. Sprinkle with grated cheese on top. Put the cocotte into the oven and bake at 200 ° C until the cheese forms a firm golden crust. Serve hot.
You can additionally serve greens, with which julienne blends wonderfully. The recipe is called classic rather conditionally. The thing is that the French chefs do not remember which particular julienne, the recipe of which they themselves invented, was a classic initially. And what's the difference, the main thing is that this dish in any case is very tasty.
And you can cook it not only in the cocotte. You shouldn’t buy intricate dishes especially for this dish; julienne in pots is no worse.
Julien in white wine shrimp pots
Ingredients: peeled shrimp - 250 gr., Milk - 1/2 tbsp., Onion - 1 pc., Butter - 3 tbsp. l., white wine - 1/2 tbsp., hard cheese - 50g., flour - 2 tbsp. l., nutmeg - a pinch, lemon juice - 15 ml, pepper, curry, salt to taste. Finely chop onion and fry with curry and 1 tablespoon of oil. Defrost shrimp, pour over lemon juice, mix with onions. In a separate pan, fry the flour in 2 tablespoons of butter until brown. Constantly stirring pour in a thin stream of milk, then wine, add a pinch of nutmeg, pepper, salt. Mix the sauce with shrimp and arrange in pots. Sprinkle with grated cheese and place in a hot oven to brown. Serve in pots immediately from the oven with heat, with heat. For a change, this julienne, the recipe of which we offer, can be prepared from other seafood.
Julienne is usually served first to stimulate appetite before main courses. From drinks to them you can serve a glass of cold beer or dry white wine. Try to make the dish look festive, comme il faut, as the French say.