Julienne. The recipe for cooking hot snacks from different foods

Julien is a favorite and very common hot appetizer. It is prepared from various products - vegetables, mushrooms, various types of meat, fish and seafood, which are filled with sauce, sprinkled with cheese and baked. Hot snacks are served in a special way to the table. First of all, for their feeding use special small portioned frying pans or plates from refractory ceramics, in which they are pre-baked. For the preparation and submission of julien, coconut pins are designed - metal or cermet small containers with long handles, which are put on "coquettish" paper papillions, so as not to burn yourself. Products for julien should be cut very finely with straw or dice so that they can be eaten without using a knife. Actually, small slicing with straws or cubes of vegetables and meat and is called "julien" in French cuisine.

When preparing a classic julien you need to follow certain rules. First, chop vegetables, mushrooms and meat products with very fine and thin straws. Secondly, seafood is used for raw julienne, previously slightly sblanchirovav them in salted water, and meat products - already in the prepared form. Thirdly, sauce dressing for julien should be necessarily warm. Fourth, before baking, the products filled with sauce must be sprinkled with grated cheese of those varieties that have a spicy-sharp taste and melt well.

A variety of hot julienne snacks combine very well with pancakes. They serve julienne in pancakes as follows. Pancakes folded with an envelope or "barrel", inside which they put a hot snack. Pancakes with julienne are very nutritious and can be not only a good hot snack, but also a full-fledged second course.

Julienne. Cooking recipe with chicken meat

Fried or boiled chicken meat, as well as boiled tongue, ham and mushrooms are cut into small strips. Mix the slicing with thick sour cream, warm it in a pan for a few minutes, so that the tastes well permeate each other. We shift the mixture into the cocotte, top with cheese and put it in the oven until the cheese melts and forms a golden crust.

Julienne. Cooking recipe with mushrooms

A very popular and favorite mushroom julien is prepared as follows. White mushrooms and champignons boil with spices and cut into small straws. Fill mushrooms with sour cream or sour cream sauce, warm in a frying pan, put the mixture into a coconut, sprinkle with grated cheese and bake.

Julienne with mussels

For julien it is necessary to take canned or raw (pre-blanched in salted water) mussels. They cut into small cubes. Finely chopped onions are fried in butter. Mussels and onions are put in a coconut, thickened with sour cream, sprinkled with cheese and baked in the oven until cooked.

Julienne. Recipe for cooking with meat products

Boiled beef or pork cut into small strips. Finely chopped onion and fresh mushrooms fry in oil with spices and a small amount of flour. Put sour cream in the mushrooms, the mixture warmed. In the kokotnitsu put the meat strips, top onion and mushroom mixture, sprinkle with cheese and bake.

Julienne. Recipe with zucchini and carrots

Cut into small chopped squash marrows, onions and carrots put out on butter until soft. Lay out with a coconut, sprinkle with nutmeg, pour sour cream or thick cream, sprinkle with cheese and bake.

In order not to burn the julienne in the coconut butter, they are smeared with butter and put on a baking sheet with a small amount of water poured on the bottom.

Hot appetizer is therefore called hot, which is served to the table with a heat with heat, right out of the oven, so the julien should be baked before the arrival of guests, in a cold form it becomes tasteless.