Julienne. Recipe, recipe, another recipe ...

The word "julien" (julienne) is familiar to many lovers of French cuisine. We often call a dish made of mushrooms, cheese, chicken. In fact, this word means vegetables, cut into strips. The name of the French month "Julienne" corresponds to our July, the time when salads and vegetable soups take the leading place in the menu. That's why julienne is called all salads and soups, in which vegetables are cut into thin straws, and onions - rings.

Hence the variety of recipes for preparing this dish, which came from France, but adapted by our culinary specialists. Usually, the julen are cooked in coconut jackets, but there are options where utensils are not needed at all.

For example, chicken julienne. The recipe provides for the following ingredients:

• mushrooms;

• bow;

• chicken meat;

• butter;

• flour;

• sour cream;

• cheese;

• unsweetened buns.

In this version, the role of the coconut is successfully performed by buns. They need to cut off the top "cover", take out the crumb. The next step is roasting a finely chopped onion. It must be stewed until softened, so that the color remains unchanged. Separately fried cut into the same small straws mushrooms. Boiled chicken meat (you can take fried) is also cut into strips. A small amount of flour is fried in butter until brown. There, add sour cream. Give to boil, add your favorite spices.

In a large bowl, mix onions, mushrooms, chicken, add salt, pepper. The ready weight is laid in buns, pour sour cream dressing, sprinkle with grated cheese. This salad julienne, the recipe of which is very popular in southern restaurants, is baked in the oven until the cheese melts completely.

You can cook another julienne. His recipe came from Mediterranean countries, where seafood is very popular. It will require:

• 50 g of mussels;

• 50 grams of shrimp;

• 50 grams of squid;

• 150 g of mushrooms;

• 150 ml of cream (it is better to take fatty);

• 50 g of cheese;

• flour;

• butter.

Finely chopped mushrooms along with onions are fried until soft. So do with sliced seafood. In a special dish mix flour, butter, cream for cooking sauce. When the mass becomes uniform, it is boiled for several minutes to thicken.

Ready to lightly cool the sauce mixed with mushrooms, water them seafood, laid out a layer on the bottom of the coconut. Sprinkle with grated cheese, 7-10 minutes bake in the oven. "Marine" julienne, the recipe of which was brought to Russia by ubiquitous tourists, is ready. The composition of seafood, by the way, can vary.

If there is no seafood at hand, but there is a fish, you can prepare a fish julienne. The recipe is simple.

Fish fillet (the form does not matter) cut into strips, sprinkled with lemon juice, left in a bowl. Fry until half cooked onions with mushrooms. Stir in the flour, dry wine, sour cream, spices, salt. Stew until the food is completely ready. Add grated nutmeg, chill. Add the pre-cut fish, yolk to the mixture, all put into the coconut and cook in a water bath until the fish is ready. Sprinkle the dish with cheese, bake.

You can cook a traditional julienne. The classic recipe provides for a different ratio of products.

So, for 300 g of mushrooms you will need:

• half a liter of milk;

• 200 g of cheese;

• 100 g of cow's oil;

• lemon.

It is prepared simply. First fry mushrooms with onions and lemon juice (it can be replaced with dry wine). From the flour, milk and butter, the sauce is prepared according to the traditional technology, they are poured into them mushrooms spread out into the coconut mushrooms. Sprinkle with cheese, bake. Such a julien will be distinguished by a greasy, rich taste.

If desired, this recipe can be taken as a basis, and the contents of the dish vary, using vegetables, different types of meat, different varieties of mushrooms. Instead of sour cream, you can use yogurt or mayonnaise, and lay out julienne in tartlets, buns, clay pots or metal coconuts.