Julien.Recept of French cuisine

Julien is not only a name. There were times when many ordinary Russians believed that Julien is just a French man's name. But it was a long time ago, then "our people did not go to the bakery for a taxi" and the julienes, respectively, did not regale.

Julien, the recipe of which can be found in any cookbook, used to be a festive dish for its exquisite taste. And it's not surprising - this miracle of French cuisine is served in very small portions, in special cocotnits, elegantly decorated with paper wallets. Indeed, it looks very festive, and the taste is excellent. Inventive French invented many varieties of this dish. It is prepared with meat or chicken, with seafood or fish, with vegetables and even with fruit. In restaurants, on receptions it is customary to prepare and serve guests with classic julienne. The recipe for this dish is simple, except for mushrooms, cheese, chicken and sauce in it is nothing. There is only one main condition - the products must have a good, we can say, delicate taste and be cut into thin straws, otherwise there will not be a harmonious and refined French dish.

Classic julienne

For Béchamel sauce: creamy fat - 1 glass, butter - 20gr., Flour - 2 tablespoons. For julienne: chicken fillet - 200 g., Mushrooms (champignons) - 50 g., Onion - 1 pc., Hard cheese - 50 g., Olive oil - 1 tbsp. L., A little salt and pepper (to taste). On a slightly heated frying 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. Cream warm in a saucepan, but do not boil. In hot cream, pour in the fried flour, mix, bring to a boil, but do not boil, and remove from heat. Finely chopped onion fry in a pan until it becomes transparent. Chicken meat and champignons cut into small straws and combine with onions, fry until chicken is almost ready, and all moisture will not evaporate. Coot should be greased with olive oil, spread the roasted mixture and pour the cream sauce, but so that the mushrooms and chicken are not completely filled. Sprinkle over the top with grated cheese. Put the cocotte in the oven and bake at 200 C until the cheese forms a hard, ruddy crust. Serve hot.

You can additionally serve greenery, with which miraculously combined julienne. The recipe is called a conventional rather conventional. The thing is that the French chefs do not remember which julienne, the recipe of which they themselves invented, was classic from the very beginning. And what's the difference, the main thing is that this dish in any version turns out very tasty.

And you can cook it not only in the kokotnitsa. To buy specially for this dish intricate dishes is not worth it, julienne in pots is no worse.

Julien in shrimp pots with white wine

Ingredients: peeled shrimps - 250 gr., Milk - 1/2 tbsp., Onion - 1 pc., Butter - 3 tbsp. L., White wine - 1/2 st., Cheese hard - 50 g., Flour - 2 tbsp. L., nutmeg - pinch, lemon juice - 15 ml, pepper, curry, salt to taste. Finely chop onion and fry with curry and 1 tablespoon oil. Shrimp defrosted, pour with lemon juice, mix with onions. In a separate frying pan, fry the flour in 2 tablespoons of butter until brown. Constantly stirring pour a thin trickle of milk, then wine, add a pinch of nutmeg, pepper, salt. Mix the sauce with shrimps and spread over the pots. Sprinkle with grated cheese and place in a hot oven to brown. Serve in pots immediately from the oven with a heat, with heat. For a change, this julienne, the recipe of which we propose, can be prepared from other seafood.

Julienas are usually served first to stimulate appetite in front of main courses. From drinks to them you can serve a glass of cold beer or a dry white wine. Try to make the dish look festive, "comme il faut", as the French say.