Did you know that beloved by many julienne is the brainchild of Russian culinary experts? Yes, as it turned out, in France this word means a certain form of vegetable slicing. There is no cheese, no mushrooms or oven. A dish under the unusual French name "julienne" was invented by Russian chefs in the second half of the 20th century.
In 1979, an educational publication was created specifically for the chef of the Intourist Hotel. The “snacks” section describes in detail the process of mixing grated cheese and finely chopped champignons. It was for the first time that he mentioned mushrooms under cheese, which a little later will receive a sonorous French name "julienne".
There is evidence that julienne appeared in pre-revolutionary Russia, but no exact data on this fact has yet been found. But the cookbook of Intourist is a direct proof.
Biscuit Julienne Recipe
And this unusual dish was invented by the mistresses later in the twenty-first century. You must admit that sometimes delicious and quick recipes are born at a time when the right ingredient or the right utensil, indicated in the classic recipe, was simply not at hand. According to the same pattern, the now popular julienne recipe in buns appeared.
According to the classics of the genre, mushrooms mixed with grated cheese should be cooked and served in special small pans with long handles. They are called cocotte makers. Once, the hostess didn’t have these cocotters at hand, but there were buns for breakfast. So the recipe for a tasty, satisfying and incredibly fragrant mushroom julienne in buns was born.
Tip
A big plus of julienne in buns is that the dishes can be eaten with the dish. But it is very important to correctly measure the amount of ingredients. If in a cocotte you can allow the flow of more liquid julienne, then in the case of buns, the dish should be as balanced as possible. If the julienne is too liquid, then the bottom of the buns will quickly turn into an unsightly and tasteless mashed porridge. It is important to make sure that during and after baking the bottom of the "dishes" remains intact.
Essential Ingredients
- 230 g of fresh champignons.
- 300 g of chicken.
- 160 g onions.
- 140 g of hard cheese.
- 50 g sour cream.
- 1 tbsp. l flour.
- Butter.
- Spice.
- Salt.
- Breakfast rolls.
- Greens.
The process of making julienne in a bun with chicken and mushrooms
The first thing to do is put a pan with chicken on the stove. Boil it for about half an hour. In the water, you can add a few peas of pepper, a couple of bay leaves, cloves, salt. So boiled chicken breast will be more flavorful. When the meat is cooked, cool it and cut into thin straws. Experienced housewives even advise tearing the chicken fillet with your hands in order to get the finest meat threads.
Mushrooms are cut into halves and, together with finely chopped onions, are sent to the pan. Fry onion with mushrooms until blush. At the last stage of cooking, add chicken to the pan and mix everything thoroughly. Pour in liquid sour cream and pour a spoonful of flour. Stir so that the lumps disappear and the mass becomes more homogeneous. We make the smallest fire and let the julienne stew in cream.
In order for the julienne in the buns with mushrooms and chicken to turn out correct and not spoil the bottom of the "dishes", you should cut the bun very carefully. The top cap is first removed. Cut it evenly, as it will cover the julienne and should not slip. With a fork or knife, remove the pulp from the roll, but so that the bottom is not completely exposed. Leave more pulp on the bottom than on the walls.
After the bread crumbs are removed, fill the buns. You can pre-mix meat - mushroom mass with fresh herbs and green onions, or you can add greens after the base is laid in a roll. Pour a decent hill of cheese on top. We install buns - cocotte in a baking dish so that there is a reliable fixation. Cooking julienne in buns in the oven for about ten minutes at a temperature of 190 degrees.
Serve the dish preferably on contrasting bright green leaves of fresh salad. You can use pieces of fresh tomato or cucumber to decorate. On top of the baked cheese, you can add a couple of sprigs of fresh mint or bright basil.
Microwave julienne
If the oven does not work, you do not want to waste time heating it up or it is simply absent, then prepare delicious julienne in buns in the microwave. For the recipe you will need the following set of ingredients:
- Chicken Egg - 2 pcs.
- Chicken fillet - 320 g.
- Cream - 160 ml.
- A pinch of ground pepper.
- Clove of garlic.
- 1 tbsp. l flour.
- Salt.
This recipe involves cooking julienne in buns in a microwave with chicken. If you want a mushroom flavor, just add 150 grams of fresh champignons and one onion to this list of ingredients.
How to cook
Chicken fillet must be boiled until tender and cut into small cubes. Add spices, fresh herbs, a pinch of salt and pepper to the meat. Grind the garlic and add it to the meat.
In a small saucepan, heat the cream and dilute a spoonful of flour in them. We are waiting for it to begin to thicken and add salt, a little ground ginger and black pepper. Mix the sauce thoroughly.
In buns we make slices from above, remove the lid. We take out the crumb with a fork and fill the inside of the bun with meat filling. Pour the sauce on top, break the egg. It remains to sprinkle generously with cheese chips and send to the microwave. It is difficult to say the exact cooking time, as different models of microwave ovens have different powers. Since all the ingredients are ready, except for eggs and cheese, the average time will be about ten minutes, possibly less.
Baguette julienne
You can still cook julienne not in small buns, but in a huge long baguette. The list of ingredients for the dish will be standard, but the “dishes" - cocotte will be very specific.
There are two options for the design and preparation of julienne in a baguette. In the first case, the baguette should be cut into several pieces. Remove the entrails from each piece and fill them with mushroom or meat filling. But if the bottom was closed in buns, then in sliced pieces of baguette it will be hollow, therefore, the filling will pour out. The way out of the situation is to make the sauce very thick, add more eggs and flour, so that the filling seals the bottom of the dishes by itself.
A more profitable, but also more cumbersome option is to use the whole baguette. Cut it into two halves and start each one. Top with cheese and put in the oven for twenty minutes. After cooking, cut the baguette into portioned pieces.