The little secrets are as follows.
In no case should onions be overcooked or crispy, on the contrary, they should remain transparent and practically dissolve in the dish.
The French prefer to prepare the sauce from cream and flour and are very sensitive to the preparation of this component. Which, however, is not surprising for a nation of great culinary specialists who have come up with more than three thousand recipes for this liquid seasoning. It is worth taking an example from them, because store-bought sour cream and mayonnaise give a slightly different taste and make the dish heavier.

When and how is it eaten
If you do not deviate from French traditions refined taste, then julienne is this hot snack, a delicious prelude to a dinner feast. Among many admirers of Mikhail Afanasyevich, there is an opinion that Professor Preobrazhensky and Dr. Bormental used at dinner, praising just julienne - "a person who has little or no self-respect operates with hot snacks."
Hot snacks differ from the main hot dishes in a small portion, piquancy and sharpness of taste. They are served in the same dishes as they were cooked, naturally, hot - 85-90 degrees. For juliennes, in our understanding, such dishes are cocottes - a small portioned (100 grams) metal saucepan with a long handle. On the handle, in order not to get burned, a paper tube with an end made in the form of an elegant flashlight is always put on. Outwardly, the mold resembles a small chicken with a magnificent tail, hence the playful name (French "cocotte" - chicken).
Kokotnitsa is placed on a snack or pie plate, covered with a linen or carved paper napkin. So that the handle does not interfere, it is turned to the left. Julienne is eaten with a small coffee spoon or a mocha spoon. A hot appetizer does not involve the use of a knife, so small cuts in julienne are more than appropriate.

Mushrooms are often or almost always added to juliennes: porcini, champignons, chanterelles.
You can cook julienne from mushrooms alone, without adding meat. As, for example, now - during fasting. And already at Easter you can have chicken.
An obligatory component is the onion fried until transparent.

Fillings for juliennes are of two types:
sour cream - sour cream, thickened with flour or egg if desired; you can also do this filling in half with mayonnaise;
bechamel sauce- toasted flour mixed with milk and butter.
You can add boiled rice and vegetables to julienne with shrimp ( cauliflower, spinach, Brussels sprouts).
Top julienne with finely grated cheese or a mixture of cheese and breadcrumbs.
And the main thing in juliennes is that all cutting is done with thin strips (except for onions).
SO. Let's get started.
I will show you the options I know, and you choose according to your taste.

Julienne with mushrooms and vegetables
Ingredients:
500 g of champignons;
4 carrots;
7 bulbs;
300 g of broccoli inflorescences;
5 tomatoes;
1 glass of sour cream;
2 eggs;
150 g of hard cheese;
parsley and dill;
7 tablespoons of butter;
salt.
How to cook:
Wash and clean vegetables and mushrooms. Cut carrots and tomatoes into thin circles, mushrooms into slices, and onions into cubes. Boil broccoli and carrots in salted water for 10-15 minutes. Mushrooms fried in butter. Mix the vegetables and place in a buttered dish. From above, in a circle, put the mushrooms and pour everything with sour cream, mixed eggs, and sprinkle with cheese. Bake in a hot oven for about 40 minutes.

Julienne
Ingredients: (for 12 cocotte makers)
1 chicken;
200 g of fresh mushrooms - champignons or porcini (you can dry - then less);
200 g smoked ham or ham;
2 onion heads;
100 g sour cream;
100 g soft cheese;
40-45 olives.
How to cook:
Boil the chicken until cooked, salt the broth. Privatize mushrooms (dry after soaking), finely chop them and fry with onions. Remove the cooked chicken and chop finely. Also finely chop the ham. Put chicken, ham, mushrooms in equal parts in each cocotte maker, 2-3 pcs. olives and a teaspoonful of sour cream (in that order). Pour in broth (preferably hot). Top each kokotnitsa with a piece of cheese, put in an oven preheated to 200 degrees. Readiness is determined by melting the cheese.
Cooking time 60 min.

Bird julienne
Ingredients:
300 - 400 g of chicken meat;
1 tablespoon flour;
1 cup chicken broth or milk;


sour cream;
salt.
How to cook:
Julienne can be made from boiled or raw and pre-fried in butter chicken meat, cut into strips, which is poured with sauce, sprinkled with grated cheese, sprinkled with melted butter and baked in the oven. Preparation of the sauce: first, the flour must be dried in a pan without frying it, then add the butter and, stirring constantly, lightly fry, then gradually pour in the hot chicken bouillon or hot milk and bring to a boil, stirring frequently. Received white sauce mix with sour cream in a ratio of 1:1, 1:3 or 3:1 and bring to a boil, pour over the chopped chicken meat and bake in the oven.

Julienne with mushrooms and chicken
How to cook:
Boil the chicken, separate the meat from the bones and chop finely (the smaller, the tastier, but it must certainly be a CUT chicken, and with a knife). Mushrooms also cook and cut. Prepare the onion as follows: finely chop, put in a colander and pour over boiling water. In cocottes (or clay pots/ but in pots it somehow doesn’t work out that way.) put chicken, mushrooms, onions, add 2-3 black peppercorns. Put sour cream on top. If in cocotte makers, then 2-3 teaspoons. Get used to the pots yourself. And in the oven on medium heat for about forty minutes.

Bird julienne
Ingredients:
chicken - 300-400 g of pulp;
fresh mushrooms - 300 g;
wheat flour - 1 tbsp. a spoon;
chicken broth or milk - 1 cup;
butter - 5 tbsp. spoons;
sour cream - 1 glass;
grated cheese - 1 tbsp. a spoon;
salt.
How to cook:
Prepare the sauce: dry the flour in a pan, stirring, without changing the color, cool, enter 2 tbsp. spoons of butter, broth or milk, salt and, stirring often, bring to a boil. Mix the resulting white sauce with sour cream in a ratio of 1: 1, bring to a boil. Cut the mushrooms into slices, cut the chicken flesh into strips and fry in 2 tbsp. spoons of oil. Pour the chicken pulp and mushrooms with sauce, sprinkle with grated cheese, sprinkle with 1 tbsp. spoon of melted butter and bake in the oven.

meat julienne
Ingredients:
beef 200 g;
onion 1 PC.;
sour cream 100 g;
greens to taste;
cheese 100 g
How to cook:
To prepare the julienne, cut the meat into strips, salt and pepper and fry in a pan until tender. Chop the onion. In a bowl, mix meat, onion and sour cream. This time I put a little fresh parsley - the taste turned out amazing. Stir the whole mixture and arrange in cocotte bowls. Sprinkle plenty of cheese on top and put in the microwave or hot oven minutes for 5-7. Once the cheese has melted, it is ready to be served.

mushroom julienne
Ingredients:
mushrooms 100 g;
sour cream 4 tablespoons;
onion 1 pc.;
grated cheese 150 g.
How to cook:
For cooking mushroom julienne: Rinse the mushrooms, cut into strips. Cut the onion in the same way. Heat vegetable oil in a frying pan, put mushrooms with onions and fry until transparent. When the mushrooms and onions are ready, mix them with sour cream, put them in cocottes, sprinkle with grated cheese and bake in the oven for 5 minutes.

Chicken julienne
Ingredients:
fried poultry fillet 300 g;
fried mushrooms 100 g;
butter 80 g;
sour cream sauce 2 cups;
grated cheese 40 g
How to cook:
Lightly fry the prepared poultry or game fillet and chop into strips. Sort the mushrooms, rinse, boil until half cooked, then fry and chop into strips. Mix poultry and mushrooms, season sour cream sauce and warm at a low boil for 4-5 minutes. Grease metal portioned saucepans (kokotnitsa) with butter and fill with the prepared mass. Sprinkle shredded cheese on top. Put the cocotte makers in a very preheated oven and bake until golden brown. So that the julienne does not burn, the cocottes are placed on baking sheets with hot water(layer 0.5 cm). Cocotte makers are served hot, one or two per serving. They are put on a plate with a paper napkin, and a paper papillot is put on the handle of the cocotte maker.

liver julienne
Ingredients:
fat 50 g;
liver 200 g;
onion 1 pc.;
mayonnaise 3 tbsp. l.;
grated cheese 100 g
How to cook:
The liver should be washed, dried, cut into strips. Melt the fat in a frying pan. Cut the onion into strips and fry until transparent in lard and put out of the pan. Salt and pepper the liver to taste, put it in lard on a frying pan and fry for about 10 minutes until cooked. Put fried liver, onion, 1 tbsp. l. mayonnaise and sprinkle everything with grated cheese, bake in the oven for 5 minutes.

Mushroom julienne with cheese
Ingredients: (for 1 serving)
130 g of champignons;
20 g butter;
5 g flour;
50 g sour cream;
30 g of hard cheese;
salt;
lemon juice.
How to cook:
Fry sliced ​​champignons into thin slices in oil (15 g), add flour browned in oil (5 g). Put everything in cocottes. Add salt and lemon juice to sour cream to taste, pour the mushrooms with the mixture, sprinkle everything with grated cheese and bake in the oven. This dish can also be prepared from mushrooms and boletus.

julienne soup
Ingredients:
For 6 glasses of water, take 300 g of vegetables: potatoes, carrots, turnips or rutabaga, celery, cauliflower, green pea pods;
1 tablespoon of oil;
chopped parsley and onion;
salt;
Additionally - 1 piece of onion, carrot and turnip.
How to cook:
large chunks extra vegetables, onions, carrots and turnips, brown in oil, pour cold salted water, boil until soft, wipe. The remaining vegetables, finely chopped, boil in salted boiling water. Pour the grated broth into them, add oil and cook until tender.
Sprinkle with chopped herbs before serving.

White mushroom julienne
Ingredients: (serves 2)
2 small handfuls of dried porcini mushrooms;
small bulb;
sour cream;
cheese;
salt;
pepper.
How to cook:
Pour 2 handfuls of porcini mushrooms cold water and leave for 2 hours. After 2 hours, drain the water, rinse. Boil in salted water for 5 minutes, remove the mushrooms with a holey spoon. Melt butter in a small skillet. Finely chop the onion and fry in butter until golden brown. Put boiled mushrooms there, add 3 large spoons of sour cream, pepper (preferably freshly ground pepper). Since the mushrooms were boiled in salted water, it is either not necessary to salt at all, or a little bit. Try it and don't overdo it. Stirring, simmer for 7-10 minutes (the liquid will evaporate during this time). But don't overcook!
Put the mushrooms in kakotnitsa (small portioned pans with a handle), cover with grated cheese and put in a preheated oven. As soon as the cheese is melted, the julienne is ready. Julienne is served hot in cocotte makers, placing cocotte makers on small dessert plates. Very tasty and beautiful..

julienne at home
Ingredients:
Ham gram 100;
chicken fillet, grams 300;
a couple of onion heads;
champignons 1 kg;
cheese.
For sauce:
flour 1 tablespoon;
the same amount of butter;
500 grams of sour cream
How to cook:
Lightly fry the ham, cut into strips, on rast. oil. Separately, fry the chicken fillet, straws, and also the onions separately. Champignons cut into slices and fry on rast. oil. Prepare sour cream sauce. Sauté the flour on the drain. butter until slightly creamy. Add sour cream, salt and simmer for 5 minutes. Add all the ingredients to the sauce and simmer for another 5 minutes. Stir the julienne all the time so that the sauce does not burn. Arrange in cocotte bowls, sprinkle with grated cheese and bake in the oven. If there are no cocottes, then everything can be put in a pan and baked.

Julienne with olives
Ingredients:
Chicken fillet 800;
bow 100;
sauce 600;
olives 200.
How to cook:
Chicken fillet is fried, cut into small strips, combined with finely chopped and fried in butter onions and chopped olives. The mixture is placed in cocottes, poured with sour cream sauce and put in the oven for 10 minutes. Serve 2 pieces.

Julienne soup with mushrooms
Ingredients:
200 g fresh mushrooms (preferably porcini or champignons);
100 g carrots;
100 g turnip;
100 g leek (white part);
100 g of onions;
2-3 s. l. butter;
4 tbsp. meat or chicken broth;
1 peeled cabbage stalk;
50 g of sorrel;
100 g of shelled peas;
100 g of beans in pods;
2 s. l. finely chopped celery greens;
5 g sour cream;
salt and freshly ground black pepper to taste.
How to cook:
Wash vegetables and chop finely. Melt the butter in a shallow saucepan and lightly fry the vegetables in it, not allowing them to darken. Pour in the broth, bring to a boil, salt, pepper and cook over low heat for 45 minutes. Half an hour before serving, add fresh, peeled and finely chopped mushrooms. Before serving, put sour cream in bowls with soup.

Mushrooms in sour cream
Ingredients:
500 g fresh mushrooms;
1/2 cup sour cream;
1 teaspoon of flour;
2 tbsp. spoons of oil;
salt to taste.
How to cook:
Prepared fresh mushrooms(white, boletus, boletus, champignons) cut into slices, salt and, stirring, fry in oil. Before the end of frying, add flour to the mushrooms, mix, pour sour cream, add salt to taste and bring to a boil. Sprinkle the mushrooms with parsley or dill before serving.
Mushrooms in sour cream can be baked in the oven. To do this, they should be sprinkled with grated cheese and put in a frying pan for 5-7 minutes in a hot oven for baking (a golden crust should turn out on the surface).

Mushrooms baked in sour cream (julienne)
Ingredients: (for 1 serving)
white mushrooms or champignons 200, or morels 220;
table margarine 10;
sour cream or sour cream sauce with onions 100;
Dutch cheese 10.
How to cook:
Fresh porcini mushrooms or champignons are scalded, and morels are boiled for 10 minutes. (the broth must be drained). Prepared mushrooms are cut into slices (for baking in a cocotte maker into small and thin slices), fried in the main way until cooked, then poured with sour cream sauce, salt to taste and boiled for 3-5 minutes. Ready mushrooms put in a portion pan, sprinkle with grated cheese on top, sprinkle with butter and bake in a hot oven until a crispy crust forms on the surface. Served in the same pan in which the mushrooms were baked, sprinkled with chopped herbs on vacation. If mushrooms are served as a hot appetizer, they are baked in a special dish - a cocotte maker. In this case, the mushrooms heated in sour cream sauce are placed in a cocotte maker, sprinkled with grated cheese on top, sprinkled with butter and baked in an oven until a crispy crust forms on the surface. When on vacation, one (half portion) or two (whole portion) cocotte makers with baked mushrooms are placed on a plate and a small spoon or a special snack fork is placed next to it.

White mushroom julienne
Ingredients:
500 g of white mushrooms;
1 glass of sour cream;
100 g butter;
2 eggs;
20 g flour;
salt.
How to cook:
Porcini mushrooms, cut into strips and scalded with hot water and vinegar, fry in oil until soft. Also fry the flour, add mushrooms, mix everything and put in a metal saucepan. Mix beaten eggs and salt with sour cream, pour over mushrooms and bake in the oven.

Julien from squid
Ingredients:
Calamari 500 g;
sour cream 100 g;
cheese 40 g;
butter 2 tbsp. spoons;
flour 2 tbsp. spoons;
salt;
pepper.
How to cook:
Scald squid, cool, clean and remove cartilage, rinse in cold water. Carcasses cut into strips. Fry the squid, stirring constantly, for about 15 minutes. Add salt, pepper. Arrange the squids in molds, pour over the sauce, sprinkle with grated cheese and bake in the oven. Sauce: Melt the butter in a frying pan and gradually stir in the flour until homogeneous mass. Stirring constantly, add sour cream, heat, not bringing to a boil.

Fish fillet julienne
Ingredients:
Fish fillet (carp) 300 g;
fresh mushrooms 200 kg;
sour cream 100 g;
milk 200 g;
cheese 40 g;
butter 2 tbsp. spoons;
flour 2 tbsp. spoons;
salt.
How to cook:
Cut the fillet. Sort the mushrooms, rinse, chop into strips, boil until half cooked, then fry with fish fillets. Season the mixture with sour cream sauce and heat at a low boil for 4-5 minutes. Grease metal portioned saucepans (kokotnitsa) with butter and fill with the prepared mass. Sprinkle with grated cheese, drizzle with melted butter and bake in the oven. Sauce: Melt the butter in a frying pan and gradually stir in the flour until a homogeneous mass is obtained. Stirring constantly, gradually pour in milk, add sour cream, heat, not boiling.

julienne with tongue
Ingredients:
Fresh champignons 200 g;
boiled tongue 200 g;
sour cream 100 g;
onion 100 g;
cheese 40 g;
butter 2 tbsp. spoons;
flour 2 tbsp. spoons;
2 cloves of garlic;
vegetable oil;
salt;
pepper.
How to cook:
Tongue, previously boiled and prepared, cut into strips, fry in oil. Cut mushrooms into slices and fry with finely chopped onion vegetable oil, add salt, pepper, garlic. In molds greased with butter, put in layers: grated cheese, tongue, mushrooms, pour sour cream sauce, sprinkle with grated cheese. Drizzle with melted butter and bake in the oven. Sauce: Melt the butter in a frying pan and gradually stir in the flour until a homogeneous mass is obtained. Stirring constantly, add sour cream, heat, not bringing to a boil.

Julienne with ham
Ingredients:
Fresh champignons 500 g;
ham 200 g;
sour cream 100 g;
onion 200 g;
cheese 40 g;
butter 2 tbsp. spoons;
flour 2 tbsp. spoons;
vegetable oil;
salt;
pepper.
How to cook:
Lightly fry the ham, cut into strips, in oil. Separately fry the onion. Cut mushrooms into slices and fry in vegetable oil. Season the mixture with sour cream sauce and heat at a low boil for 4-5 minutes. Grease metal portioned saucepans (kokotnitsa) with butter and fill with the prepared mass. Sprinkle with grated cheese, drizzle with melted butter and bake in the oven. Sauce: Melt the butter in a frying pan and gradually stir in the flour until a homogeneous mass is obtained. Stirring constantly, add sour cream, heat, not bringing to a boil.

Chicken julienne
Ingredients:
400 g of chicken meat;
30 g flour;
1 glass of cream;
2 tablespoons of butter;
1/2 cup sour cream;
1 tablespoon of grated cheese;
salt to taste.
How to cook:
Julienne is prepared from chicken meat previously fried in butter. Cut the meat into strips, pour over the sauce, sprinkle with grated cheese, drizzle with melted butter and bake in the oven. Sauce: sauté the flour in a frying pan, then add the butter and, stirring constantly, lightly fry. Pour the hot cream into the flour little by little and, stirring frequently, bring to a boil. Mix the sauce with sour cream and bring to a boil.

Julienne with chicken meat
Ingredients:
400 g smoked chicken meat;
200 g oyster mushrooms;
30 g flour;
2 cups sour cream;
2 tablespoons of butter;
40 g of grated cheese;
salt to taste;
spices.
How to cook:
Chop the prepared smoked meat into strips. Sort the mushrooms, rinse, boil until half cooked, then fry and chop into strips. Mix poultry and mushrooms, season with sour cream sauce and heat at a low boil for 4-5 minutes. Grease metal portioned saucepans (kokotnitsa) with butter and fill with the prepared mass. Sprinkle with grated cheese, drizzle with melted butter and bake in the oven. Sauce: sauté the flour in a frying pan, then add the butter and, stirring constantly, lightly fry. Mix flour with sour cream and bring to a boil.

Mushroom julienne
Ingredients:
Fresh champignons 1 kg;
sour cream 100 g;
milk 200 g;
onion 300 g;
cheese 40 g;
butter 2 tbsp. spoons;
flour 2 tbsp. spoons;
salt;
pepper.
How to cook:
Sort the mushrooms, rinse, chop into strips, boil until half cooked, then fry with onions. Season the mushrooms with sour cream sauce and heat at a low boil for 4-5 minutes. Grease metal portioned saucepans (kokotnitsa) with butter and fill with the prepared mass. Sprinkle with grated cheese, drizzle with melted butter and bake in the oven. Sauce: Melt the butter in a frying pan and gradually stir in the flour until a homogeneous mass is obtained. Stirring constantly, gradually pour in milk, add sour cream, heat, not boiling.

Option - 2
Julien is special way cutting vegetables into thin strips, which came to our use from french cuisine. Usually vegetables are cut in this way for salads and soups. Today, julienne is the cold processing of vegetables intended for sauces or soups, which provides a more tender texture, and also reduces the cooking time of shoots or young vegetables. Salads consisting of thinly sliced ​​vegetables are called julienne, and soups are julienne soups. In modern Russian cuisine, a dish called julienne with mushrooms and chicken is very popular.
However, if we delve into the history of the appearance of julienne, then we will find out that this dish is of French origin and is known in its homeland as “cocote”. How it happened that the names changed each other, history is unknown. But today, speaking of julienne with chicken and mushrooms, or any other, we do not mean vegetables cut into strips (as is customary among the French), but portioned baked ingredients under delicate sauce and cheese crust.
So, having dealt with the terms, let's go directly to the cooking lesson.

Utensils for cooking julienne
Deciding to cook julienne with chicken and mushrooms at home, firstly, you need to stock up suitable utensils, since for the preparation of this dish they use a special dish called a cocotte maker. It is a small portioned bowl (about 100 g) with a rather long handle. Today you can buy cocottes different shapes- flat or oblong, reminiscent of a frying pan or a bucket ... If you want to treat not only yourself, but also your guests with delicious julienne with chicken and mushrooms, then you need to buy as many cocottes as the guests are expected, because this dish is designed for one.
Julienne can be prepared from various ingredients. Most often, mushrooms, poultry, meat, offal, ham, fish or seafood (shrimp, squid) are taken as the basis. You can cook julienne with any ingredients, but here it is important that the base of the dish is harmoniously combined with a fragrant sauce that will soak all the ingredients. Therefore, the most successful ingredients for julienne are soft foods, such as mushrooms, chicken, tongue, ham or shrimp. In some recipes, it is advised to take chanterelles for julienne, in my opinion, the idea is not very successful, since these mushrooms are too tough.
The second component of julienne with chicken and mushrooms is the sauce. It is sour cream, creamy, based on mayonnaise. However, the most gentle fragrant sauce obtained from cream and flour.

In restaurants, you can try julienne with or without onions. I would like to say that onions give the dish amazing flavor notes, so you should not neglect this component, especially since almost every housewife has onions.
Julienne with mushrooms and chicken or other ingredients should be topped with a thick cheese crust, and sprinkled with parsley before serving. It is she who goes well with this dish. Other greens are not suitable for julienne.

How to serve julienne
The dish is served as a hot appetizer, before serving the main course, so to speak, to awaken the appetite. In fact, it is incredibly convenient to cook and serve a dish in portioned dishes, since there is no need to shift ready meal in a separate bowl. Put on the table a pie plate covered with a napkin, on which place a cocotte maker with julienne. Its handle should be directed to the left, and a coffee spoon should be placed on the right. Do not forget to put a papillot on the handle of the cocotte maker so as not to burn your hands.
Enjoy your meal!

Do you dream of surprising guests or impressing your beloved with your abilities? Get your julienne ready! We will teach you how to do it quickly and easily!

it restaurant dish looks gorgeous, has a surprisingly delicate taste, while preparing is much easier than it seems at first glance! We offer several options for recipes for a festive and romantic table. Given that our readers do not like complicated preparations, we found the most simple recipes Julien!

Lazy chicken mushroom julienne

Finely chop the chicken fillet, onion and fresh champignons. The proportions of meat and mushrooms should be approximately the same, and you need to take a little onion, 1 small head per breast is enough.

If the total amount of products is small, then you can cook everything in one pan. Put the chicken on one half, mushrooms on the other, do not forget to leave a place for the onion too. While stirring, try not to immediately mix all the ingredients, and then mix everything and fry. If you have to fry separately, then first bring the chicken to readiness, then the mushrooms with onions.

AT finished products add sour cream and a little soft processed cheese which is sold in jars. Stew everything, salt to taste. At this stage, julienne of champignons and chicken can be left. Even the next day, if the guests of honor are not expected today.

When there are 20 minutes left before serving, julienne with chicken and mushrooms is laid out in cocottes, sprinkled with cheese on top and baked in the oven! You can also use the microwave if it has a grill mode, but in this case, do not forget that metal julienners cannot be used in the microwave mode!

Delicious mussel julienne

Seafood lovers will definitely appreciate the most delicate mussel julienne. It is prepared no more complicated than the recipe described above.

Dip the frozen mussels in hot water, let them defrost and rinse well. Fry onions and mushrooms in a pan, add mussels here and brown these delicious and useful gifts seas.

For the sauce, you can use cream mixed with fried flour and sour cream, or you can take sour cream, as in the previous version. Simmer the food in the sauce for a few minutes. Spread the prepared mass in molds, sprinkle with grated cheese and bake until golden brown.

Shrimp julienne recipe

Shrimp fans will love this unusual use. First, boil them and peel them from the shell. Fry the mushrooms in butter, lightly sprinkled with flour. Feel free to pour the shrimp here (until they have had time to eat!), Simmer everything a little and fill it with heavy cream or estimated. Further, you already know how to cook julienne at home - arrange it in cocotte bowls, sprinkle with cheese and bake! By the way, treats can be baked in an air grill at a temperature of 180-200 degrees.

How to serve julienne

Any julienne should be served in the same bowl in which it was prepared. Be sure to beautifully wrap the handle of the cocotte maker with a napkin, and put the pan itself on a small plate! As cutlery It is customary to serve this dish with a teaspoon. This is a hot appetizer, and it can act as a solo number if you invited a boyfriend or girlfriend to visit.

If you do not have cocotte makers, you can use tatralets, small buns, silicone molds for cupcakes or miniature ceramic pots.

Julien is an exquisite and at the same time simple dish. You can cook julienne literally from everything: from fresh or dried mushrooms, fish, seafood, poultry, vegetables and even fruits. The main thing is that julienne products have a delicate taste and delicate texture. About where the word "julienne" came from is described in detail in one of the articles on our website " Julienne, or the greatest culinary delusion". And for me, before proceeding with the recipes, I would like to note that the word “julien” is written with “u” according to the rules of the Russian language - you must admit, it even looks prettier.

But back to our recipes. The very first thing that comes to mind at the mention of this dish is chicken and mushrooms baked with cheese. This is a classic, timeless and always relevant. Let's start with her.

Ingredients:
1 tbsp flour,
20 g butter,
200 ml 20% cream,
¼ tsp nutmeg,
200 g chicken fillet,
50 g champignons,
1 tbsp olive oil,
1 onion
50 g hard cheese
salt, pepper - to taste.

Cooking:
To prepare the creamy sauce, sift the flour and heat it in a dry frying pan for 1 minute, stirring constantly. Add butter to flour and fry, stirring, flour with butter for another 1 minute. Remove from fire. Heat the cream separately, do not bring to a boil. Add flour, stir and boil. Add nutmeg. The sauce is ready. Prepare the mushrooms - peel, rinse, cut thinly. Chicken meat also cut into thin slices. Sauté finely chopped onion until translucent olive oil, add chicken and mushrooms to it, salt, pepper, mix and fry until all the moisture from the mushrooms has evaporated, and the chicken meat is almost ready. Meanwhile, preheat the oven to 200°C. Arrange the mixture of meat and mushrooms in lightly oiled cocotte bowls, pour in the sauce so that the sauce barely covers the chicken, and sprinkle generously with grated cheese. Put in the oven for 10 minutes. If you add one apple to this recipe, then the julienne will turn out spicy. Chicken meat can be replaced with boiled tongue - it will be simply divine!

When classic recipes get bored, you can turn on your imagination and replace one or two components with something new. For example, to refuse chicken meat altogether and cook tender julienne with healthy broccoli or chicken liver.

Ingredients:
500 g champignons,
4 carrots
7 bulbs
300 g broccoli,
5 tomatoes,
1 stack sour cream
2 eggs,
150 g cheese
7 tbsp butter,
salt, herbs - to taste.

Cooking:
Wash vegetables and mushrooms. Cut carrots and tomatoes into thin circles, mushrooms into slices, onions into cubes, divide broccoli into inflorescences. Boil carrots and broccoli in salted water for 10-15 minutes or steam, it will be healthier. Saute mushroom slices in butter. Sauté the onion in butter until translucent. Mix the vegetables, put in a greased form, put the mushrooms on top and pour over the sour cream mixed with eggs. Sprinkle with cheese and put in a hot oven for 40 minutes.

Ingredients:
200 g chicken liver,
200 g champignons,
150 ml sour cream
100 g cheese
greens, salt, vegetable oil for frying.

Cooking:
Rinse chicken liver, remove veins and ducts. Fry in a pan with vegetable oil until tender. Cut into pieces. Put in cocottes, salt, put a little sour cream on top. Mushrooms, cut into thin slices, fry in vegetable oil, put in coconut bowls and also brush with sour cream. Sprinkle with herbs, grated cheese and put in a hot oven for 10-15 minutes so that the cheese melts and turns into a crust.

Ingredients:
300 g lean pork
1 large onion
100 g cheese
3-5 tbsp sour cream
salt.

Cooking:
Freeze (or thaw) a piece of pork until it can be cut with little effort. Cut the meat into very thin strips 4-5 cm long, the thinner the better. Heat the oil in a frying pan and sauté the onion, cut into half rings, until transparent, put the meat strips, cover with a lid. Lower the fire and simmer until done. You can add a little if needed hot water. Season with salt to taste, increase the heat and sauté until all the moisture has evaporated. Transfer the finished meat to cocotte bowls, brush with sour cream or a pre-prepared bechamel-type creamy sauce (see the recipe “Classic Julien with Chicken and Mushrooms”). Sprinkle grated cheese on top of sour cream or sauce and put cocotte makers in a hot oven for 10-15 minutes.

Julien from fish or seafood always turns out to be very tender, fragrant and incomparably tasty. Even notorious meat-eaters will not resist him!

Ingredients:
250-300 g fillet of red fish (trout),
1 large onion
1 tbsp flour,
150 ml 10-120% cream,
100-150 g of hard cheese,
dill, salt, black pepper, oil for frying.

Cooking:
Dry the fillet and cut into small cubes. Onion cut into cubes or quarter rings. Spasser the onion in ghee or vegetable oil until transparent, add pieces of trout to the pan, mix and fry for 1-2 minutes. Then sprinkle flour on the fish with onions, mix, heat a little and pour in the cream. Stirring constantly, boil the sauce. If needed, add more cream. The sauce should not be too thick. Add salt and pepper to taste, mix well and arrange in coconut bowls. Sprinkle grated cheese on top and bake in a hot oven for 7-10 minutes.

Ingredients:
200 g shrimp
100 g boiled rice
100-150 g spinach or cauliflower,
100 g champignons,
1-2 bulbs.
For sauce:
1 tbsp flour,
1 yolk,
shrimp broth, milk.

Cooking:
Boil the shrimp for 20 minutes in salted water, strain the broth and set aside. Clean shrimp, mix with boiled rice, fried mushrooms and onions, add spinach or cauliflower and spread the resulting mixture into cocotte makers. Prepare the sauce: sauté flour in butter, add a little warm broth and milk, boil over medium heat until thickened. Cool to about 60°C, add raw egg yolk and mix well. Drizzle the shrimp with the resulting sauce, sprinkle with cheese and bake in a hot oven. cheese crust should turn golden.

Ingredients:
1 kg sterlet,
250 g puff pastry,
4 bulbs
1 l 10-20% cream,
1 egg
2 tbsp vegetable oil,
salt, black ground pepper- taste.

Cooking:
Spasser thinly sliced ​​onion in vegetable oil until golden brown, pour cream into the onion and bring to a boil. Reduce heat and simmer for 20 minutes, stirring constantly. Add salt, ground black pepper to taste, cool slightly. Cut the fish into thin slices, arrange in cocotte bowls, pour over the sauce and mix. Finished puff pastry roll out into a layer 1 cm thick and cut out circles from it with a diameter slightly larger than the size of the cocottes. Lubricate the edges of the circles with an egg, cover the cocotte makers and press the dough to the edges of the dish. Brush the top of the dough with egg and put in a hot oven for 20-30 minutes. The "lids" of the dough should turn golden.

Ingredients:
700 g squid,
2 bulbs
150-200 g mushrooms,
2 stack sour cream
200 g cheese
salt, pepper - to taste.

Cooking:
Rinse the peeled squid and cut into thin strips. Fry in vegetable oil until tender, but do not overcook. Finely chopped onion spasser with mushrooms, combine squid and mushrooms, pour sour cream, salt, pepper and bring to a boil. Transfer to coconut bowls, sprinkle with grated cheese and bake in a hot oven until golden brown.

Ingredients:
200 g small peeled shrimp,
1 large onion
1/3 stack. milk,
100 g white wine
2 tbsp flour,
3 tbsp butter,
50 g hard cheese
nutmeg, curry, salt - to taste.

Cooking:
Finely chop the onion and fry it in 1 tbsp. butter with curry until golden brown. Add shrimp, stir, heat through. In another pan, fry the flour in butter until brownish, gradually pour in the milk, then the wine, add the nutmeg, salt to taste, mix, boil and combine with the shrimp. Divide among cocotte makers, sprinkle with grated cheese and put in a hot oven for 3-5 minutes, until the cheese is melted and browned.

Julien from fish milk

Ingredients:
500 g fish milk,
2 onion heads
100 g cheese
200 ml 10% cream,
salt, ground black pepper, vegetable oil, herbs - to taste.

Cooking:
Milk cut small pieces, onion - thin half rings, grate the cheese. In a frying pan, heat the vegetable oil, fry the onion until golden brown, add milk, mix and fry for 5 minutes, stirring constantly. Salt, pepper to taste. Put milk with onions in cocottes, pour cream and sprinkle with cheese. Put in the oven for 5 minutes and, as soon as the cheese is melted, sprinkle everything with herbs and cover with foil. Bake another 5 minutes.

Julienne can be a great appetizer for festive table. Simply fill pastry, potato, tomato or cheese baskets with any julienne and bake.

Ingredients:
200 g crab meat,
1 garlic clove
2 tbsp vegetable oil,
50 ml white wine
200 ml 20% cream,
1 tsp lemon juice
1 egg
1 package of ready-made puff pastry,
salt, white ground pepper - to taste.

Cooking:
Finely chop the garlic, put in hot vegetable oil and fry for 1 minute. Add the crabmeat, pour in the wine and cook over medium heat, stirring constantly, about 4-5 minutes. Heat the cream, but do not boil! Combine with crabs, stir and boil for another 6 minutes. Remove from heat, add lemon juice, salt and pepper. Prepare flounces from puff pastry: roll the dough into a layer 2-3 mm thick, cut 8 circles out of it. From 4 circles, cut out rings with a recess of a smaller diameter and grease them with an egg. Put the rings on the circles with the greased side down and again brush everything on top with the egg, being careful not to get on the edges of the dough, otherwise the flounces will not rise. Bake the flounces in the oven for 15 minutes. Fill the finished flounces with crabs, sprinkle with cheese and bake for 4 minutes.

Ingredients:
3-4 large identical potatoes,
400 g champignons,
100 g butter,
1 onion
250 ml cream,
100 g cheese
½ tbsp flour,
salt, pepper - to taste.

Cooking:
Rinse the tubers well with a brush and, without peeling, cut in half. Then carefully scrape out the middle with a spoon so that the sides and bottom are at least 5-7 mm thick. Use the removed pulp in other dishes. Fry finely chopped mushrooms in a pan with oil, add finely chopped onion, mix and simmer for 5-7 minutes. Pour flour, mix, fry for another 1-2 minutes, pour in cream or sour cream. Stirring, simmer for 3-4 minutes, salt, pepper and turn off the heat. On a baking sheet, greased with oil, lay out the "kokotnitsa" from potatoes, add salt, pepper and put mushrooms in them. Put the filled "kokotnitsy" in a hot oven for 15 minutes, then sprinkle with grated cheese and put it back in the oven. Cheese must form golden brown. Serve the julienne with the cocotte makers turned upside down to make it easier to peel the potatoes. In a similar way, you can cook julienne in a bun: just take small ones instead of potatoes round buns, cut off the lid, take out the pulp and proceed in the same way as with potatoes.

Ingredients:
400 g fresh champignons,
300 g sweet pepper,
1 onion
1 tsp lemon juice
2-3 tbsp butter,
2-4 tablespoons grated hard cheese
salt, herbs.
For sauce:
2 tbsp flour,
2 tbsp butter,
2 tbsp milk,
150-200 g sour cream,
salt - to taste.

Cooking:
First, prepare the sauce: dry the flour in a preheated pan, then add the butter and fry, stirring constantly, until golden brown. Pour in hot milk and bring to a boil, stirring. Add sour cream, stir, bring to a boil and remove from heat. Salt. Peel the mushrooms, rinse, put in a saucepan, pour hot water, add lemon juice and cook for 15-20 minutes. Drain on a sieve, then cut into strips. Cut sweet pepper into thin strips, onion into thin rings. Spasser onions in butter, combine with mushrooms and fry for 5-10 minutes, add Bell pepper and salt, mix and simmer for another 5 minutes. Spread the mixture of mushrooms and pepper over cocotte bowls, pour sauce, sprinkle with cheese and bake for 20-30 minutes until golden brown.

Julien is, of course, very tasty, but do not forget that it is quite high-calorie dish. So serve julienne with large quantity greens or salads.

Larisa Shuftaykina

See the recipe for the dish with a photo below.

Julien is gourmet dish and the most. It is most often prepared from seafood, mushrooms or meat, baked in a delicate creamy sauce under a generous layer of cheese. Usually julienne is baked in portions using small cocotte makers. In our family, julienne is prepared in one large form, it is much more convenient. No family celebration is complete without!

My sister shared the recipe and photos with me, for which many thanks to her. Her favorite julienne contains chicken meat and mushrooms (champignons). You can cook julienne with squid, mussels, shrimps - you also get a very delicate taste!

Julienne recipe with mushrooms and chicken

In simple and understandable words, julienne is also mushrooms in a delicate creamy sauce. Well, now I'm telling how easy and simple can cook gentle julienne with mushrooms and chicken at home. To prepare this baked dish, we need:

• 300-500 grams of chicken fillet;
• 200-300 grams of mushrooms;
• 100-200 grams of onions;
• 150-250 grams of hard cheese;
• 250-350 grams of cream (10-20% fat);
• 2 tbsp flour;
• salt and spices to taste;
• vegetable oil for frying.

Mushrooms for julienne are best taken fresh or frozen (no salted, pickled, etc.). I usually use champignons, white mushrooms, oyster mushrooms, straw mushrooms are also suitable.

The first step in preparing the julienne is to thinly chop the onion and mushrooms.

The first step in cooking is to cut the onion into thin half rings or cubes, and the mushrooms into thin slices. Then boil the chicken fillet until tender, cool and finely chop. We rub the cheese on a coarse grater.

In vegetable oil, fry the onion until soft, add the mushrooms and fry, stirring, until all the liquid has boiled away (10-15 minutes). We put finely chopped chicken meat here, mix, salt and pepper to taste, turn off the fire.

In a separate dry pan, lightly fry the flour, add cream, spices to it and bring to a boil, stirring constantly. Add mushrooms and chicken fried with onions here, mix everything, remove from heat.

Combine creamy sauce with fried mushrooms, onions and chicken

Spread the resulting mass into cocotte makers or into another container for the oven (you can use a baking dish or cast iron pan without handle). Sprinkle the surface with an even layer of grated cheese.

Put in the oven at 180 degrees and bake until golden brown (20-30 minutes). appetizing delicious treat- julienne with mushrooms and chicken, ready! It remains only to enjoy its unique harmonious taste. Enjoy your meal!

Everyone is interested in your opinion!

Don't leave in English!
Just below there are comment forms.