The marquis are not angels

It was during the reign of the Capetian dynasty that France emerged as a more or less unified political organism. When Hugh Capet became king of the Franks, his domain was an area around Paris, approximately equal in area to Ile-de-France. True, Paris itself did not recognize his power. Until the end of the XII century. France remained what it became after the collapse of the Carolingian empire - a conglomerate of independent territories whose rulers defended the integrity of their fiefdoms through violence, diplomacy, and marriage alliances. In the south and west, a significant part of the territory of modern France was under the control of Spain and England. The Capetian monarchs had greater authority than the barons around them, and the reason for this was the anointing to the throne. Maintaining continuity and successfully trying to preserve ancestral lands was in itself no small achievement. However, it was only under Philip Augustus that the dynasty began to make real territorial acquisitions. In the century and a half between his accession to the throne and the death of the last Capetian, royal power extended to most of the country. This was a period of prosperity for France: as the land was cleared of forests and swamps, the number of villages increased; agriculture has become more efficient with the advent of the heavy plow; urban trade favored the growth of a new merchant class; the population increased to 13 million. But prosperity doesn't mean peace. The conquest of England by William of Normandy (William the Conqueror) in 1066 had far-reaching consequences. By linking the English throne with vast territories in France, it opened the way for future power struggles and marked the beginning of a four-century conflict. The Capetian era was marked by a surge of intellectual and artistic activity, which was reflected in the works of authors such as Berul, Marie de France, Chrétien de Trois and Guillaume de Lorris, as well as in a number of philosophical treatises by Pierre Abelard, Thomas Aquinas and John Duns Scott - teachers at the University of Paris ... In northern France, while the Crusaders sought to plant their banners in the Holy Land, the Church asserted its power by building great medieval cathedrals. And in the south, where the Qatari heresy flourished in the towns and villages of Languedoc, a courtly culture arose, inspired by the poetry of the troubadours. By the end of the XIII century. it faded along with the independence of the southern states. France was becoming a single nation state ....

Rinka

and told me. That I can't)) that life is not the same without a cat. I created a theme that I lost my pet. I cried and said that never again. I mourned my cat for 6 months. I got seriously ill and was treated and fought. But today I brought it to the house.

Poppy

Girls who watched yesterday?
I was very impressed! I usually watch movies for something. was going to be ironed yesterday. And I didn’t think that I’ll watch it to the end, the episode is long and it was very late ... I put it all aside after 10 minutes and looked without stopping! And I'm not the biggest fan of the series, just a fan and not a fan of battle scenes. Wonderful musical accompaniment, moments of silence. Wow, I was worried straight! especially when the second wave began to rise. The feeling of hopelessness overcame (but the brain understood, there was still a certain number of episodes!)
There was not enough explanation or mental resistance at the end along Bran's line. And I'm very sorry for the girl!
Please share your impressions! And everyone have a good day!

• At the exit: 6-8 Servings
• Cooking time: 60 minutes

Julienne is usually baked in portioned dishes. But if you want to cook more of it, but there are not enough suitable dishes, puff pastry will help out. In such crispy boxes, julienne with chicken and mushrooms turns out not only very tasty, but also looks pretty cute. And certainly enough for everyone.

Ingredients

• 1 kg
• 300 g
• 2 pcs.
• 1 package
• 1/2 l for sauce
• 2 tbsp
• 40 g
• 1/2 tsp
• 1/4 tsp

Instructions

We just boil the chicken, let it cool, separate the bones, and chop the meat finely. Better to take chicken, then cook it whole. My onion, peel finely. We take mushrooms with champignons, it's easier with them. We wash them and also cut them finely.

Pour into a preheated pan vegetable oil... First, fry the onion. Then add the mushrooms, fry with the onions.

Add chicken and stir. We remove from heat and now we can salt and pepper to taste.



We cook from flour, butter and milk according to the recipe that is already on this site.

Fry flour, add butter, then milk, salt and nutmeg. And we do all this, stirring continuously with a whisk.



Add half the sauce to the minced chicken, onion and mushrooms and mix. Julien is ready.



Puff pastry must be removed from the freezer in advance and thawed. Roll out each layer very thinly, up to 1.5-2 mm, and cut into squares.

The size can be any, I had 900 grams of dough in 4 layers. Each turned out to be 8 squares, a total of 32 pieces. Put the filling in the middle of the square.



We connect the corners of the square in the center and slightly pinch the sides. grease on top with a beaten egg.



We put in an oven preheated to 180 degrees for 10-12 minutes.

During this time, the dough will come up, lightly brown, and the corners will open, forming boxes.

Put about a tablespoon of béchamel sauce in each and put it in the oven for another 10-12 minutes.

5 servings

1 hour

226 kcal

5 /5 (1 )

So many recipes have not been invented to use juicy and fleshy mushrooms in combination with other ingredients. What do you imagine when you hear the word "julienne"? For me personally, these are mushrooms baked in the oven under a layer of onions and a huge amount of cheese in one round shape. But traditionally julienne is served on a piece of specially baked bread or in small portioned ceramic molds. French julienne they are always prepared from mushrooms and vegetables under the Béchamel sauce, but here it is very often prepared with the addition of chicken and even fish meat under sour cream or cream sauces. I have for you interesting recipes popular mushroom appetizer.

Julienne recipe with mushrooms in buns

Kitchen tools: stove, oven, frying pan, spatula, spoon, cutting board, baking sheet or grill mesh, parchment or silicone mat, knife.

Ingredients

How to choose ingredients

• Really royal and porcini mushrooms make this dish delicious... But there will be nothing wrong with using forest varieties of mushrooms (for example, chanterelles). The main thing is that they are edible and properly processed before cooking.
• The sauce is the most important part of the julienne... For him, fatty dairy products are usually chosen. Milk, cream, or sour cream will do. In the absence of these products, you can even use mayonnaise.
• You can also choose the cheese according to your taste... Unsalted hard cheeses are best in structure. Parmesan is ideal.

Step by step cooking

1. Take ten fresh wheat buns to taste. Cut off the top of each bun.
   
2. With a spoon, gently pushing it away from the edges, take out the crumb.
   
3. On a baking sheet or a grid, we send the buns into an oven preheated to 200 ° C for ten minutes.
   
4. In the meantime, cut one medium onion into cubes.
   


5. Then add the chopped onion to the pan. Fry for about five minutes until golden brown.
   






6. Add them to the almost finished meat in the pan. Fry the ingredients until the moisture from the mushrooms evaporates and they slightly decrease in size.
   



7. Season the mixture with a small amount nutmeg for the scent.
   


8. Salt the ingredients again to taste. Simmer the filling until it thickens.
   





9. We put the appetizer in the oven on the upper level. We bake the buns at 200 ° C for about ten minutes.
   

Video recipe

See how easy it really is to cook mushroom julienne in a bun on hastily... Delicate mushrooms with creamy taste and aroma without separate preparation of the sauce.

Julienne recipe with mushrooms in closed puff pastry

Calorie content: 230 kcal per 100 g.
Servings: 5-6.
Cooking time: 40 minutes
Kitchen tools: stove, frying pan, spatula, oven, cutting board, baking sheet, parchment, spoon, knife.

Ingredients

Step by step cooking

1. Preheat a frying pan with 60 ml of sunflower oil. Fry chopped onion until transparent.
   





2. Bring the contents of the pan to a boil, and after a minute gradually add 50 g of flour and stir until thickened for a couple of minutes.
   




3. We connect the opposite corners of the dough across the filling. We spread the appetizer on a baking sheet covered with parchments.
   

Video recipe

Here is such interesting option julienne's registration puff pastry... A crispy and tender appetizer takes a minimum of your time and will add sophistication to the festive table.

Julienne recipe with chicken in puff pastry

Calorie content: 233 kcal per 100 g.
Servings: 5.
Cooking time: 45 minutes
Kitchen tools: stove, frying pan, spatula, oven, small baking dishes.

Ingredients

Step by step cooking

1. We spread the rest butter in a pan and fry the onion with mushrooms until it dissolves.
   


2. Add 50 g of white wine after the moisture from the mushrooms has completely evaporated and simmer for a couple of minutes.
   
3. Now pour 150 g of medium-fat cream into the pan. Stirring constantly, simmer the mixture until thickened.
   


4. Roll out the puff pastry and cut into small equal squares. We cover small forms with squares of dough, forming baskets.
   



5. We bake the baskets in the oven at 200 ° C for twenty minutes. When ready, remove the form from the oven and let cool the appetizer.
   
6. Put the finished julienne on a dish and sprinkle with finely chopped herbs on top.
   

Video recipe

See how to prepare a delicate snack in beautiful baskets with mushrooms cut into small strips.

• Meat and mushrooms must be pre-washed and soak briefly in cold water.
• Don't overcook the onion... For a delicate taste, fry it until transparent, to a maximum of slightly golden brown. Toasted dark onions spoil the charm and appearance dishes.
• Cut all ingredients equally: either all in straws or all in cubes.
• When decorating julienne, sprinkle the finished products with grated boiled egg.
• When frying vegetables and meat I advise you to add chopped garlic as a flavoring additive.
• If you will use other mushrooms, boil them before boiling.
• For quick snack You can purchase portioned tartlets from the store instead of rolls or puff pastry.

Other cooking options

Such exquisite dish has many cooking variations. Try to cook under creamy sauce in ceramic molds. Very beautiful on festive table will look with golden cheese crust... In addition to the recipe for using a special technology for cutting ingredients, I have an original one for you that will be remembered by the guests for a long time.

Share your French appetizer recipes and write reviews in the comments. Do you have a special way of serving your julienne to the table? Bon Appetit!

On a layer of dough and prepare a delicious pie with chicken and mushrooms soaked in creamy sauce. Put the almost ready-to-eat filling on a thin crust and bake it under a generous layer of cheese shavings.

In an airtight environment, the filling retains all its juiciness, the fibers soften, becoming incredibly delicate, and all the aromas of the products are combined in parallel. Especially delicious pie Julienne will be warm.

Ingredients:

For the test:

• butter - 100 g;
• flour - 200 g;
• salt - ½ tsp;
• milk - 7-8 tbsp. spoons.

For filling:

• chicken (fillet) - 300 g;
• champignons (fresh or frozen) - 250 g;
• onion - 1 pc.;
• sour cream 15-20% - 150 g;
• cream 20% - 150 g;
• flour - 1 tbsp. a spoon;
• cheese - 100-150 g;
• salt, pepper - to taste;
• vegetable oil (for frying).

Pie "Julienne" with chicken and mushrooms recipe with photo

1. Cooking the dough. Pour the entire portion of flour into a working bowl at once, mix with salt.
   
2. Three cold butter on a coarse grater over the flour mixture. Stir the contents of the bowl periodically so that the oily fragments do not stick together into large pieces.
   
3. Add 7 tablespoons of cold milk and collect the flour crumbs into one lump of dough. If the mass turns out to be too crumbly and does not stick together, add another 1-2 tablespoons of milk.
   
4. Roll out the dough on a floured working surface into a circle with a diameter of about 28 cm.Wrap it on a rolling pin, transfer it to a mold, pressing the layer to the bottom and forming a board 2.5-3 cm high (diameter of the container is 22 cm). Having made frequent punctures with a fork, remove the mold with the dough in the refrigerator for 30-40 minutes.
   

   Filling for Julienne pie with chicken and mushrooms

5. Finely chop the onion, fry for 3-5 minutes in hot oil.
   
6. Cut the fillet into small square pieces and add to the onion slices. While stirring, fry until the chicken is evenly whitened on all sides.
   
7. Next, add mushrooms cut into thin plates. Simmer, stirring occasionally, until the moisture is completely evaporated.
   
8. Stir the sour cream thoroughly with cream and flour, pour it over the mixture of mushrooms and chicken, salt / pepper. Keep on low heat, stirring, until the sauce thickens slightly. The filling for the Julienne pie is ready!
   
9. We send the form with chilled dough for 10-15 minutes in an oven preheated to 200 degrees.
   
10. Put the filling in the baked flour "basket", level it.
    
11. Top it up with thick cheese, grated with coarse shavings.
    
12. We bake the Julienne pie at 180 degrees for about 20-30 minutes.
    
13. After cooling to a warm state, cut the pastries into portioned triangles and serve.
    

Julienne pie with chicken and mushrooms is ready! Bon Appetit!

Cooking time: 50 min.

Preparation time: 5 min.

Servings: 6

Cuisines: European

Type of dish: snacks

The recipe is suitable for:
banquet.

Ingredients for the recipe "Julienne in puff pastry":

Onions 1 pc. Refined sunflower oil 2 tbsp. l Wheat flour 1 tsp Ground black pepper 3 pinches Cream 20% 150 ml Salt 0.75 tsp Hard cheese 100 g Yeast-free puff pastry 300 g Fresh champignons 250 g

How to cook julienne in puff pastry

I bring to your attention a very delicious appetizer- julienne in puff pastry. Preparing such an appetizer is quite simple, and as a result you will get interesting, tasty dish, which can even be served on a festive table.

Small tartlets made from crispy puff pastry go well with aromatic mushroom filling and a delicious cheese crust. I recommend cooking!

Cooking a dish according to the recipe "Julienne in puff pastry":

Step 1

For work we need champignons, onions, cream, hard cheese, puff pastry, sunflower oil, salt, pepper.

Step 2

Peel and dice the onion (1 pc.). Fry in sunflower oil (1.5 tablespoons) until transparent.

Step 3

Add peeled and chopped champignons (250 g). Fry, stirring occasionally, for 5-6 minutes. Sprinkle with flour (1 tsp), add cream (150 ml) and cook for another 1-2 minutes. Season with salt (0.75 tsp) and pepper (3 chips).

Step 4

Lightly grease muffin tins sunflower oil(0.5 tbsp. L.). Roll out the dough slightly, cut into squares, slightly larger than the size of the molds, put in the molds and press lightly to the bottom and walls. Cook in an oven preheated to 180 ° C for 10 minutes.