How to cook julien in different ways

The dish is julienne (in some culinary books it is julienne) came to us from French cuisine. In Russian cuisine, a julienne is often called "kokot" and served as a hot snack. The very word "Julien" in the 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 straws. Therefore, in French cooking julienne can be called and soups, and salads, and even a form of slicing something. Proceeding from this, it can be judged that the preparation of a julien comes down to one simple formula: the ingredients are cut into strips. Julienne can be different: meat, with chicken, vegetable, mushroom, fish, with seafood. The same variety prevails in sauces for julienne. The most common sauce is béchamel, but it is not required for fish julienes or julienes from seafood.

Cups for julienne can be of two types: "coconut" - similar to small pans metal containers, the handle of which, when served, is decorated with napkin bowls, or buns, from which they cut out the middle and are dried. If you do not have any housewives or small teflon molds in your household, then in order to prepare a julienne, you must make the necessary amount of such buns in advance (you can cook crockery baskets from unsweetened dough instead of rolls).

Consider now how to prepare a julien from mushrooms. For 1 serving, we need: 100 grams of fresh mushrooms (champignons, chanterelles, white), a small onion, butter (40-50 grams), the same amount of spicy sour cream, 1 spoon with the top of the flour and a little any hard cheese grated . It is necessary to have seasonings, at least salt and pepper. Onion and mushrooms shred with straws and fry in butter, salt and pepper. The mixture is spread into the coconut. On a dry frying pan brown the flour until light brown, mixed with sour cream and a part of the oil, stir until the lumps disappear. Fill sauce with a mixture of mushrooms and onions. 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 the julienne are already fried, the dish should not be heated for long: until the time when a crust is formed from the cheese. They serve the julien hot. In order not to burn your hands on a metal coot, it is customary to put a napkin on her pen.

How to cook chicken from a chicken? In a similar way, with mushrooms and onions, but add a little more chicken fillet. Cook the broiled chicken or fry it. From the legs we take the meat for the julienne, we clean it from the skin and bones, cut it into strips. A sauce for chicken coconut may be the same béchamel.

How to cook julienne from meat or liver? First you have to grind the meat in a meat grinder and fry the minced meat a little in a frying pan. Then mix it with the main ingredients of julien - mushrooms and onions. The sauce here can be any suitable meat sauce - from black pepper, for example, carbonate, or Dutch. The fish julien is prepared in the same way, only the sauce in this case is prepared by a different one, suitable for fish - "Thousand islands" or tender-creamy.

How to cook julienne if you do not have sour cream? You can take in this case curdled milk and mix it with a spoon of breadcrumbs. If the sour cream is too thick, then it can be diluted with water, otherwise the coconut will be hard for the stomach. Cheese for julien is better to take neutral taste: mozzarella, suluguni. If there is no hard cheese, then it is allowed to sprinkle the julienne with grated melted cheese.

In the preparation of julien, you can experiment with the mixtures, for example, add other vegetables along with onions: Bulgarian pepper, fried tomatoes, garlic, leek, Brussels sprouts. Instead of meat, you can put ham or sausage.