Outside the window minus thirty and the soul asks for something hot and reminiscent of summer. After rummaging through my summer supplies and studying my refrigerator, I found dried mushrooms and fresh champignons. But they are the most that neither can you gorge on a summer greeting in the cold!

You can, of course, just fry potatoes with mushrooms or boil mushroom soup... Or soak the dried ones, then boil them and you can make a terrific assorted mushroom salad. But I wanted something unusual and very tasty.

Usually julienne is cooked in heat-resistant dishes, but when the family is large or preparing dinner party, a huge number of pots will not be enough, and then the hostesses go to the trick - they bake julienne on huge baking sheets.

But you can cheat a little and combine a hot dish with a snack. How? It's very simple! You can bake a crook in tartlets! And then the dishes do not need to be washed after this meal, and eaters are happy that they can eat the whole appetizer.

Ingredients:

• Tartlets - 20-30 pcs.
• Mushrooms - 300 gr.
• Boiled chicken meat - 300 gr.
• Milk, sour cream - 200 ml each.
• Cheese - 150 gr.
• Flour - 1.5 tbsp. l.
• Sunflower oil and butter - 3 tbsp. l.
• Pepper, salt to taste.

Preparation:

1. Cut the champignons and fry in hot sunflower oil, stir periodically so that they do not burn. The frying process will take about five minutes - the main thing is that excess moisture from the mushroom slices evaporates.

2. Chop the boiled chicken into small torn pieces and send it to the mushrooms for frying. It is advisable to immediately salt and slightly pepper. Stir systematically and fry for about three minutes to brown the meat a little.

3. Melt in a saucepan butter, add one and a half tablespoons of flour and with quick stirring, dissolve it in oil to get a lump-free gruel.

4. With vigorous stirring, pour milk into the butter-flour mixture and bring to a boil. Cool to room temperature.

5. Add sour cream to the sauce and beat well with a whisk or spoon until smooth.

6. Fill each tartlet with half or two-thirds of the chicken mushroom filling.

7. Slowly pour over the sauce, filling each void in the filling.

8. Grind the cheese with a grater and form a cap of cheese shavings on each portion, simply sprinkle it on it.

9. Bake in the oven, preheated to 200 degrees, to form a ruddy cheese crust(about 8 minutes).

10. You can add decorations from herbs or vegetables and serve warm.

Bon Appetit!

Recipe for delicious guinea fowl julienne with champignons

Recently, guinea fowl meat has begun to appear in stores and households. It is almost the same as chicken, only slightly different in taste and slightly harsher. Many boil it first and then fry it. But you don't have to. For example, during frying, simply add a couple of tablespoons of water and darken under the lid.

Ingredients:

• Guinea fowl meat - 200 gr.
• Mushrooms - 100 gr.
• Cream - 100 ml.
• Butter - 20 gr.
• Cheese - 100 + 50 gr.
• Greens, salt, spices - to taste

Preparation:

1. Cut fresh guinea fowl and mushrooms into cubes. In the butter melted in a deep frying pan (20 g), send the slices to fry. Stir periodically so that it does not burn. You can add salt and pepper to your taste. It is advisable that the cubes of the guinea fowl are at least a little stewed, therefore it is recommended to fry them under the lid.

Champignons and porcini mushrooms are ideally combined with guinea fowl meat.

2. Chop the onion into cubes and send to the pan when excess water evaporates from the meat and mushroom frying.

3. As soon as the onion becomes completely transparent, pour in the cream and mix well. Let it boil and simmer for at least 2 minutes, so that the mushrooms and guinea fowl have time to soak in the cream.

4. Grind the cheese with a grater and pour into the pan to the previous ingredients. Stir constantly, let it melt and sweat for 2 minutes. Add some chopped dill if desired.

5. Put the resulting julienne into pots or heat-resistant molds. Fill about ¾ so that there is still room for the cheese cap.

6. Grate the cheese (50 gr.) On a medium grater and sprinkle the julienne in portioned cups.

7. Send in an oven preheated to 180 degrees for 5-8 minutes, so that the cheese crust is baked until a beautiful golden-pink color.

8. Sprinkle with chopped herbs and serve hot. You don't need to decorate - julienne will look very beautiful even without greenery.

Bon Appetit!

Hearty red bass julienne with puff pastry caps

Julienne can be not only mushroom, but also chicken, vegetable, meat and even fish!

A very original taste is obtained from red perch. Below is a recipe, by analogy with which you can cook julienne from any other fish. Although in this version, instead of a lid, a puff pastry, other options can be prepared without it, just use the closable pots.

Ingredients:

• Fish fillet- 250 gr.
• Cream - 100 ml.
• Curd soft cheese- 2 tbsp. l.
• Dry white wine - 4 tbsp. l.
• Puff pastry - 80 gr.
• Onions - 1 pc.
• Sunflower oil - 2-3 tbsp l.
• Egg yolk - 1 pc. (grease the dough hat)
• Salt, spices to taste.

Preparation:

1. Chop the onion in half rings and fry in oil until it acquires a beautiful golden hue.

2. Pour in wine with cream and let it boil. Season with salt, spices (you can use Provencal herbs) and add soft cheese. Reduce heat and let the sauce thicken.

3. Rinse the fish fillet well and cut into strips.

4. Place the fish straws in a heat-resistant dish, about two-thirds full.

5. Pour the creamy curd sauce over the fish, trying to leave at least a little free space in the mold, so that when baking, the sauce does not spill out when boiling.

6. Roll out the puff pastry in a layer about 0.8 cm thick. Cut a circle slightly larger in diameter than the cup in which the julienne is located. Make a small hole in the center so that while in the oven the julienne can “breathe” a little and evaporate excess moisture. Cover the dishes with this circle and brush with whipped yolk so that the dough does not burn and bake with a beautiful crust.

7. Send to an oven preheated to 180 degrees for 25 minutes. If the puff pastry begins to darken earlier than this time, you can cover the top with culinary foil.

8. Better to treat hot. The puff lid can be eaten with julienne by eating it instead of bread.

Bon Appetit!

Julienne in mushroom hats

Recipes are common stuffed eggs, potatoes, tomato and other vegetables. Why not try stuffing mushrooms? After all, let's say, for the same champignons, hats allow you to put almost a spoon of some kind inside delicious filling... And the baked mushrooms themselves are very tasty.

Ingredients:

• Champignons - 1000 gr.
• Chicken breast - 300 gr.
• Egg - 1 pc.
• Cheese - 150 gr.
• Onions - 1 pc.
• Mayonnaise - 3 tbsp. l.
• Sunflower oil - 2 tbsp. l.

Preparation:

1. Rinse well and peel the mushrooms. Carefully separate the legs from each cap so that the "bottom of the cap" is not broken - otherwise the julienne will leak. Cut the mushroom legs and chicken into cubes or small oblong strips.

2. Chop the onion in half rings and fry in melted butter until translucent.

3. Send chicken to the onion. As soon as the meat turns white, add the chopped mushroom legs and fry until the excess water has disappeared (usually 5 minutes).

4. Slightly cool the chicken and mushroom roast. Grind the cheese with a grater. Break up fresh egg and place with 2/3 cheese and mayonnaise add to the main ingredients. Mix well until smooth.

5. Put the champignon caps with the solid side on a large baking sheet, greased with sunflower oil.

6. In each mushroom "basket" carefully put the filling with a slide using a small spoon.

7. Sprinkle each slide with the remaining cheese and send the baking sheet with the finished semi-finished product into an oven heated to 180 degrees for 13 minutes until a caked cheese crust appears.

The cheese does not have to be sprinkled with shavings - you can also put it in thin slices, which, when melted, will create a similar cheesecap effect.

8. Can be garnished with herbs and added with a delicate aromatic potato garnish.

Bon Appetit!

A simple recipe for chanterelle julienne without meat

For some reason, the most intense taste of mushroom julienne is obtained from foxes. These bright orange smelling mushrooms will delight even the most picky taster with their color and aroma. While they are ideal for combining julienne with meat, you will still feel the most relish if you use only mushrooms.

Ingredients:

• Chanterelles - 350 gr.
• Cheese - 100 gr.
• Sour cream - 3 tsp
• Onions - 1 pc.
• Flour - 1.5 tbsp. l.
• Sunflower oil - 2 tbsp l.
• Salt, spices, dill - to taste.

Preparation:

1. Chop the onion in any way that suits you. It is better if in small stripes or cubes, so that they are more in harmony with the size of the grinding shape of the main component. Saute in sunflower oil until translucent.

2. Chop the chanterelles in strips or cubes and send them to the onion for 5-7 minutes.

3. As soon as the chanterelles begin to decrease slightly in volume due to the evaporated moisture, you can add sour cream, a little salt and spices. Mix well and let it simmer for one or two minutes. Then gently add flour and stir well so that no flour lumps appear. To thicken the sauce, simmer for a couple of minutes. Chopped dill can be added if desired.

4. Fill the cocotte makers with mushroom filling. Rub the cheese and add it on top to make cheese caps. Send to bake for 5-8 minutes in an oven preheated to 180 degrees to form a beautiful golden brown crust.

Bon Appetit!

Assorted forest mushrooms julienne with sour cream

Since we're talking about purely mushroom julienne, the classic recipe for cooking should not be overlooked forest mushrooms... The most amazing julienne is obtained from a whole assortment of mushrooms: boletus, boletus, boletus and porcini mushrooms.

Ingredients:

• Assorted forest mushrooms - 0.5 kg.
• Sour cream - 200 gr.
• Butter - 2 tbsp. l.
• Sunflower oil - 2 tbsp. l. + 1 tbsp. l.
• Onions - 2 pcs.
• A clove of garlic - 1 pc.
• Dill - 0.5 bunch.
• Salt and pepper to taste.

Preparation:

1. Clean well and rinse the mushroom set.

2. Grind the mushrooms into medium-sized cubes, the main thing is that the pieces are about the same size so that they cook evenly.

3. Chop a clove of garlic in any way convenient for you. Chop the onions in half rings and send to sauté with garlic in a mixture of butter and sunflower oil in a preheated pan. Fry until golden brown. You should have a terrific onion-garlic smell.

4. In a separate frying pan for 1 tbsp. l. fry mushroom slices of sunflower oil under a lid so that the excess liquid evaporates. This should be done on small fire and it can take almost 30 minutes.

5. Add and onion stir-fry. Mix thoroughly and let it simmer for 2 minutes, so that the mushrooms are saturated with the garlic-onion aroma.

6. Add sour cream and stir thoroughly.

7. Let it simmer with sour cream for about three minutes, so that the mushrooms also nourish the sour cream taste.

8. Chop half a bunch of dill, add lightly salt, pepper and send to the mushrooms. Stirring constantly, let the julienne stew for 2 minutes.

9. Put on a plate mashed potatoes, and serve hot julienne on top or in a separate cup.

10. Or put the ready-made mushroom filler in heat-resistant portion forms, additionally sprinkle with cheese or grease with thick sour cream.

11. Send to bake in the oven for about five minutes. Then serve with freshly baked bread.

Bon Appetit!

Delicious and tender chicken julienne

Most often, the chicken is the companion of mushrooms in julienne. She perfectly combines in her tenderness and taste. It does not overpower the mushroom aroma and makes this dish only more satisfying. V classic recipe is also used nutmeg, which gives a touch of piquancy.

Ingredients:

• Chicken fillet, mushrooms - 250 gr.
• Fat cream - 200 gr.
• Cheese - 60 gr.
• Nutmeg - 0.5 tsp
• Onions - 1 pc.
• Flour - 1 tbsp. l.
• Butter - 1 + 2 tbsp. l.
• Sunflower oil - 3 tbsp. l.
• Salt, spices to taste.

Preparation:

1. Carefully cut the chicken meat into slices no more than 1.5 cm thick and beat off a little to make them softer. 1 tbsp. l. melt butter in a pan and fry in it chicken pieces until beautiful golden brown within 5 minutes.

2. Chop mushrooms and onions in a convenient form and fry in sunflower oil.

3. In a separately dry and clean frying pan, fry the flour until a creamy shade appears. Then pour in the heavy cream while stirring quickly with a whisk and add the remaining 2 tbsp. l. butter. Continuously stirring, wait for the sauce to thicken, and then pour it into the fried mushrooms. Lightly add salt and add half a spoonful of nutmeg.

4. Cut the fried meat into strips or cubes and fill halfway through the ovenproof pots.

5. Pour the creamy mushroom consistency almost to the neck of the pot, leaving at least 1 cm so that the contents do not boil away and there is still room for the last ingredient.

6. Grate the cheese and sprinkle generously over the contents of the pots.

7. Send to bake in an oven preheated to 180 degrees for 10 minutes until a beautiful ruddy cheese cap appears.

8. You can decorate it to your taste or serve it as it is - the dish will look quite appetizing even without decoration.

May Juliens delight with their taste, appearance and aroma on these frosty evenings!

Bon appetit and summer warmth from pleasant memories!

Video recipe - mushroom julienne from chef Ilya Lazerson

What to cook quickly and tasty for dinner

You don't need mysterious ingredients and tricks to make the classic mushroom and chicken julienne. One hour, regular food, a couple of pans - you're done

1 h 30 min

150 kcal

4.93/5 (14)

It is a mistake and extremely unfair in relation to gastronomy to believe that julienne or julienne (but not julienne) are mushrooms with cheese and mayonnaise. The dish owes its delicate and refined French taste Bechamel sauce, which, by the way, can be cooked in a matter of minutes at home using ordinary Russian cuisine.

Julien is translated from French as "July". The love story for this dish began a long time ago - for the first time this culinary term was heard from the chef François Massialo. He used it to refer to slicing fresh July vegetables for seasonal dishes. Why in Russia something called “cocotte” (translated from French as “rooster”) was called “julienne” is still a mystery. However, the latter name is also used in our country when talking about this dish. "Cocottes" are special portion forms (with a capacity of 100 grams), in which julienne is cooked, so we sometimes hear a variant of the name - julienne. In it, julienne is not only made, but also served on the table.

Julienne can be cooked in one form - for the whole company at once, and then put on deep portioned plates and immediately serve without delay. And in portions - in disposable foil forms. But cooking it for the future is not worth it - you cannot call julienne a "second day dish". Only lazy julienne can be stored in the refrigerator - no cheese. Otherwise, the dish will become hard and tasteless. Let's figure out how to properly cook julienne with mushrooms and chicken!

What you need for Julien

So, we are preparing step by step julienne with mushrooms and chicken. Before you - classic recipe!

Ingredients

If you do not have portioned baking tins, use the sandblasters. tartlets- cooking allows this option as well. Julienne in tartlets looks very original and aesthetically pleasing. You can also cook julienne in pots in the oven. This will keep the food warm for longer. If you are worried about the question of what mushrooms you need to take for the right julienne, the answer is any! Usually it is prepared with champignons, but you can take whatever is at hand or within walking distance - from milk mushrooms to oyster mushrooms.

Stage 1: preparing the filling

1. The dish cooks very quickly, so cook everything right away necessary ingredients and kitchen utensils.
2. Chicken fillet cut into large, but thin flat slices, salt. It will need to be chopped into small pieces after frying.
3. Chop the mushrooms immediately small cubes.
4. Chop the onion very finely and finely.
5. Heat the skillet well on high fire, add vegetable oil... Fry chicken d O golden brown (2 minutes is enough for each side). Set it aside to cool slightly.
6. Now fry the onion until golden brown, put it in a separate bowl.
7. Reheat the pan, add a little oil and fry the mushrooms at maximum temperature. Send them to a bowl of onions.
8. Cut the cooled chicken small cubes, combine with mushrooms and onions.

To prevent the mushrooms from letting in the juice, throw them in small portions - in 1 layer on a hot frying pan and be sure to cook at maximum temperature. So they will not give water, but will acquire a ruddy crust.

Stage 2: preparing the famous Bechamel

1. Heat a clean, dry skillet slightly without oil. Add flour and, stirring constantly, fry it until tender baked milk.
2. Add the butter and immediately stir the ingredients vigorously until the mixture is homogeneous, without lumps.
3. While stirring vigorously, pour in the cream.
4. Add salt, nutmeg and prepare the sauce over medium heat until it thickens. The dressing for julienne is ready!

The filling obtained as a result of our efforts can be used in one more way - put on the dough and send to the oven. As a result, we get tender and original pizza Julienne.

Stage 3: final

1. Turn off the stove, but do not remove the sauce from it. Add the filling to it, mix well, leave for a few minutes. Try it with salt and pepper.
2. Turn on the oven 180 degrees for preheating.
3. Grate the cheese on a coarse grater.
4. Spread the filling and sauce over the cocotte casseroles or send in one large dish. Sprinkle with cheese on top.
5. Send to preheated oven for 15 minutes.
6. Serve julienne immediately. The hot handle of the cocotte maker is often beautifully wrapped with napkins. The dish itself is decorated with parsley sprigs. It is better to put it on the table on special stands. You can offer to julienne fried toast with garlic and a glass of dry white wine.

If you want to serve mushroom julienne during a party, then you shouldn't cook it before the guests arrive. Arrange the filling with cheese in the forms, and send to the oven just before serving.

Cooking, saving time

The three-step recipe sounds complicated, but it will actually take you no more than an hour, 20 minutes from which the julienne will be baked in the oven. We will leave 7-10 minutes for slicing onions, chicken and mushrooms, we will plan another 15 minutes for frying vegetables, 7 for making sauce.

Want to buy time? Arm yourself with three pans and fry chicken, mushrooms and onions at the same time... But you should not combine all the ingredients in one bowl - you will get a watery stew.

Thanks to its simple ingredients and fast cooking times, julienne is ideal for dinner. It will cheer you up after a busy work schedule, and a small portion will not allow extra pounds to be deposited! So even those who adhere to PP can occasionally pamper themselves with this delicious dish.

Julien- one of the most famous dishes French cuisine. Below is the julien's recipe, which can be safely called, if not authentic, then at least classic.

Ingredients for Julien

• champignons - 500 g.
• cheese - 300-400 g.
• sour cream - 2 glasses
• bow - 2 large heads
• vegetable oil - 60 ml
• butter - 2-3 tablespoons
• salt and seasonings to taste

Cooking julienne

Dip the chopped champignons in a small amount of salted boiling water and boil for 5 minutes. Next, fry the mushrooms and onions in a mixture of vegetable and butter (the onion should acquire a characteristic golden color). At the end of frying, salt and add seasonings, if you use them (if you are not sure which spices are best for julienne, do not use any, except perhaps a small pinch of white pepper for aroma - champignons themselves have a rather delicate smell and taste, it is absolutely unacceptable to drown them with seasoning).

Arrange the prepared mushrooms with onions in small pots (you can use other refractory portioned dishes) and cover with strained mushroom broth(about 1 glass). Top with sour cream and sprinkle with finely grated cheese. Place in the oven for 15 minutes.

Stand for another 10-15 minutes before serving, so that the mushrooms are "infused".

Bon Appetit!

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JULIEN in Russian with PORK
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JULIEN in Russian LANGUAGE
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Bon Appetit!!!

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JULIENE in French with BEEF BOUILLON
Products:
1 kg of beef; 1 large carrot; 1 onion; 1 celery 6-8 pieces of asparagus; 1 head of cauliflower; 1 tablespoon green peas; 50 pieces of sorrel leaves, spinach, lettuce.
Cooking method:
1.Weld beef broth add 1 onion and 1 whole carrot during cooking, drain.
2. Boil the sliced ​​slices cauliflower, asparagus, celery, dried green peas.
3. Pour boiling water over the leaves of spinach, sorrel and lettuce, rinse with water on a sieve.
4. Put the prepared vegetables into a soup bowl, pour over the broth and serve.

JULIENE in French with CHICKEN BOUILLON
Products:
1 chicken; 100 grams of peas; 100 grams of beans; 50 grams of leeks (white part); 50 grams of sorrel; 1 turnip; 1 carrot; 2 tablespoons of vegetable oil; 4 sprigs of parsley or dill; black pepper (ground); salt; sour cream to taste.
Cooking method:
1. Soak peas and beans for 6-8 hours.
2.Weld chicken bouillon, remove the chicken, strain the broth.
3. Bring the strained broth to a boil, add peas and beans, mix and cook for about 40-50 minutes over medium heat.
4. Peel the carrots and turnips, wash and cut into long strips, fry in one tablespoon of vegetable oil.
5. Finely chop the onion and leek and fry in the rest of the vegetable oil.
6. Rinse sorrel and chop finely. Chop the parsley finely.
7. Add all prepared fried vegetables, chopped sorrel into the soup, pepper and salt. Cook for another 5 minutes. When serving, fill the soup with sour cream.

Julienne in Russian also has many cooking options, which are presented below, because first I would like to draw your attention to some recommendations:

Julien never !!! do not cook in a saucepan, but
cooked and served in 70-100 ml cocotte makers
or in small heatproof bowls.
The cocottes give this dish absolutely
special look and taste. In a small saucepan
called cocotte (from the French Cocotte -
chicken) the dish is prepared personally
to every guest. Serve this same dish
in a frying pan - and the effect will not be the same.

And then a hot cocotte maker is placed on a small plate with a carved napkin, a paper papillote is put on the cocotte maker's handle (a paper tube with cut and beautifully wrapped ends) so that the guest does not burn himself ... and for beauty. A cocotte fork or a small spoon is placed next to it ... Just beauty !!!

* All julienne slices are made into thin strips (except for onions).
* The following mushrooms are suitable for julienne: porcini, champignons or chanterelles.
* Sometimes meat components are added to julienne. The meat components of the julienne should be soft and tender: chicken, shrimp, not dry fish, ham.
* When frying onions, do not bring them to a color change, otherwise the julienne will taste bitter.
* Sauces (fillings) for julienne are of two types:
- Bechamel sauce ( classic version) - toasted flour (flour is fried until Brown color in a dry frying pan) is mixed with milk and butter.
- Sour cream - sour cream, if desired, thickened with flour or an egg; or sour cream + mayonnaise, heavy cream is also suitable. But sour cream should be taken with a low fat content, otherwise the julienne will turn out to be heavy for the stomach.
* When laying out the ingredients for the julienne in the cocotte makers, do not fill them to the top, otherwise the julienne may "run away".
* For a delicious crisp, julienne cheese is mixed with bread crumbs.
* Julienne is served hot, so the oven must be turned on when the guests are already sitting at the table.
* The cocotte maker with julienne is placed on a portioned plate, covered with a napkin, so that the cocotte maker's handle is to the left of the guest.

It is believed that the art of cooking
julienne is to bow - as it were
dissolved in it. To do this, cut the onion
as small as possible and fried with mushrooms.
When cooking mushrooms with onions, first give
a lot of juice, which is then evaporated.
The subtlety is to catch
this moment and add a spoon to the pan
flour, a little oil, and mix well.

Then the julienne will turn out to be tender, and the bow will practically not be felt. But this is only one of the secrets. With the rest culinary secrets You will get to know by trying out the following recipes.

JULIEN in Russian with PORK
Products:
300 grams of lean pork; 2 large onions; 30 grams of cheese; 3-6 tablespoons of mayonnaise; salt.
Cooking method:
1.Freeze (or defrost) pork until it can be cut with little effort. Cut the meat into very thin (the thickness of a match) strips 4-5 cm long. Heat the oil in a frying pan and put the meat strips. Salt the meat to taste. Fry over high heat, stirring occasionally, until all the juice has evaporated.
Advice: To prevent the meat from overcooking and overdrying, do not fry the meat straws, but put it out: first fry 1 onion in a pan until translucent, put the meat there, cover the pan, reduce the heat to minimum and simmer until tender (add a little hot water if necessary) ...
2. Cut the remaining onion into squares, put it on the meat and continue to fry with stirring until the meat and onions begin to brown. Reduce fire to a minimum. Add 4-5 tablespoons of hot water. Cover the pan and simmer until the meat is tender.
3. Transfer the prepared meat into 3 small refractory bowls or cocotte makers. Spread on top with 1-2 tablespoons of mayonnaise.
Advice: Mayonnaise can be replaced with sour cream or Bechamel sauce: melt 1 tablespoon of butter in a frying pan, add 1-2 tablespoons of flour and lightly fry it. Pour in 0.5 cups of milk in a thin stream. Simmer the sauce on a slow boil to the desired volume, stirring occasionally. The sauce can be boiled for up to 45 minutes, while excess moisture evaporates from it and the taste of flour is completely eliminated.
4. Grate the cheese. For a crisper crust, mix cheese with 1 teaspoon bread crumbs... Pour cheese on top of the mayonnaise.
5. Bake the julienne in the oven until golden brown. When serving, place the bowls on small plates.

JULIEN in Russian with CHICKEN and MUSHROOMS
Products:
400-500 grams chicken meat; 2 large onions; 250 grams fresh mushrooms; 2 tablespoons flour; 150 grams of cheese; 300 grams of sour cream; 1 tablespoon bread crumbs salt; pepper to taste; butter for frying.
Cooking method:
1. Finely chop the onion and fry in butter until transparent. In no case should it be brought to a color change, otherwise the julienne will taste bitter. Place in a bowl.
2. Cut the mushrooms into thin strips and fry in butter until tender.
3. Boil or fry the chicken. Remove the skin, remove the bones. Cut the chicken into strips.
4. Prepare sour cream dressing. Fry the flour until brown in a dry frying pan, add a little butter, pour in sour cream, salt and pepper to taste. Stir well and bring to a boil.
5. Stir in the chicken, mushrooms and onions. Divide the resulting mixture into cocotte makers or small heat-resistant bowls. Pour with sour cream dressing.
6. Mix finely grated cheese with bread crumbs and pour into cocotte makers.
7.Put in a preheated oven until browned.
8. Serve the julienne hot. When serving, a bowl of julienne is placed on a small plate covered with a carved napkin. If the julienne is made in a cocotte maker, then a paper papillote is put on the handle of the cocotte maker.

JULIEN in Russian with CHICKEN and OILS
Products:
500-600 grams of chicken fillet; 1 can pitted olives; 1 onion; 150-200 grams of sour cream; 100 grams of hard cheese; butter; ground black pepper; salt.
Cooking method:
1.Cut the chicken fillet into small strips, fry in butter.
2. Finely chop the onion, fry in oil, add the olives, cut into slices, heat and combine with the chicken. Salt and pepper to taste.
3.Put the cooked julienne in cocotte makers or small molds, fill with sour cream, sprinkle with grated cheese and bake for 10-15 minutes in the oven until golden brown.

JULIEN in Russian with SMOKED MEAT and NUTS
Products:
300 grams of non-greasy smoked brisket; 2 onions; 2 tablespoons chopped walnuts; 2 tablespoons grated cheese; 1 glass of sour cream; 2 tablespoons of butter; caraway; pepper; salt.
Cooking method:
1. Finely chop the onion and fry in butter.
2. Cut the brisket into thin strips, combine with fried onions. Season with salt and pepper, add cumin, nuts, sour cream and stir.
3.Place in cocotte makers. Sprinkle with grated cheese on top and bake in the oven.

JULIEN in Russian LANGUAGE
Products:
300 grams boiled tongue; 300 grams of champignons; 1-2 onions; 2 cloves of garlic; 100 grams of sour cream; 100 grams of grated cheese; 1 tablespoon flour; 2-3 tablespoons of butter; vegetable oil; ground black pepper; salt.
Cooking method:
1. Peel the boiled tongue, cut into thin strips and lightly fry in butter.
2. Cut the mushrooms into thin slices, finely chop the onion. Fry onions with mushrooms in vegetable oil. Salt, pepper, add garlic passed through a press.
3.For the sauce, lightly fry the flour in butter. Stir constantly, add sour cream. Warm up without boiling.
4. In oiled molds, lay out in layers: a little grated cheese, pieces of tongue, mushrooms. Fill on top sour cream sauce, sprinkle with the remaining cheese. We bake in a preheated oven until golden cheese crust.

JULIEN in Russian with QUAIL EGGS
Products:
250 grams of champignons; 6 quail eggs; 1 stalk of leeks (white part); 1 glass of cream with a fat content of 22%; 80 grams of grated Parmesan; 1.5-2 tablespoons of butter; ground black pepper; salt.
Cooking method:
1. Wash mushrooms and leeks, chop thinly and fry in hot butter for 5-6 minutes. Transfer to a bowl and season with salt and pepper.
2. Pour half the cream evenly into 6 cocotte makers or baking tins. Lay the onion-mushroom mixture on top, sprinkle with grated cheese. Gently, so as not to spread the yolk, pour into each mold one by one quail egg... Pour in the remaining cream.
3.Place the molds on the baking sheet. Cook for 20 minutes in the oven at 200 ° C.

JULIEN in Russian with SHRIMPS
Products:
300 grams of boiled and frozen shrimp; 1 large onion 100 grams of fried mushrooms; 2 cloves of garlic; 1.5 tablespoons of flour; 1 tablespoon butter vegetable oil for frying; 500 ml cream; 100 grams of grated cheese; ground black pepper; salt to taste.
Cooking method:
1. Defrost and peel the shrimps.
2.Separately fry in vegetable oil fresh mushrooms cut into thin strips.
3. Peel the onion, garlic, chop and fry in vegetable oil for no more than 2 minutes. Add shrimp, fried mushrooms, salt and pepper and fry for another 5 minutes.
4. Fry the flour in butter. Dilute with cream and heat, stirring occasionally.
5.Pour the contents of the saucepan with the resulting sauce, mix and put in cocotte bowls. Sprinkle with cheese and bake in a preheated oven until tender.

JULIEN in Russian with SQUID
Products:
500 grams of peeled squid; 2 onions; 150-200 grams of champignons; 2 glasses of sour cream; 150-200 grams of hard grated cheese; vegetable oil; ground black pepper; salt.
Cooking method:
1. Cut the peeled squid into thin strips and fry in vegetable oil.
2. Finely chop the onion and mushrooms, also save in butter.
3. Combine calamari with mushrooms and onions, pour sour cream, salt, pepper, bring to a boil. Then transfer to small molds, sprinkle with grated cheese and bake in the oven until golden brown.

If you do not have cocotte makers or small heat-resistant bowls, then julienne can be prepared in tartlets, puff pastry baskets or small buns (for sandwiches). The bun must be prepared: cut in half, remove the pulp to make a cup, and dry. Put the filling in a bun, sprinkle with cheese and bake in the oven. Such a julienne is eaten together with the "cocotte".

JULIEN in Russian with FISH in PACKED BASKETS
Products:
250 grams of finished puff pastry; 300 grams of fillets of any white fish; 150 grams of champignons; 1 onion; 1/2 lemon juice; 1 tablespoon flour; 100 grams of sour cream; 1 tablespoon of dry white wine; 2 egg yolks; 100 grams of grated hard cheese; 2 tablespoons bread crumbs butter; a pinch of ground nutmeg; ground black pepper; salt.
Cooking method:
1. Defrost puff pastry, roll out, cut into squares, place in muffin or muffin tins. Pierce the dough in several places with a fork, sprinkle dry peas on top so that it does not rise. Bake for 15-20 minutes at 180 ° C. Then remove the baskets from the oven, cool, remove the peas.
2. Cut the fish fillet into cubes, mushrooms into thin slices. Drizzle fish and mushrooms with lemon juice.
3. Finely chop the onion, fry in butter. Add mushrooms, fry until half cooked. Sprinkle with flour, stir, fry for a few more minutes. Pour in sour cream and wine, simmer over low heat for 10-15 minutes. Season with salt, pepper and nutmeg.
4.Cool the mushroom mass slightly, add fish and yolks to it, mashed with a few drops lemon juice... Stir.
5. Arrange the julienne in puff baskets, sprinkle with grated cheese mixed with breadcrumbs. Bake at 180 ° C until golden brown.

JULIEN in Russian in tartlets
Products:
500 grams of champignons; 150 grams of hard cheese; 250 grams of sour cream; 2 large onions; 1 teaspoon of starch; large sand tartlets; vegetable oil.
Cooking method:
1. Cut the mushrooms into strips and fry in a dry frying pan until all the liquid comes out. Add vegetable oil, finely chopped onion... Season with a little salt, pepper and fry until golden brown.
2.Add sour cream to the pan with mushrooms, pour in a little boiled water, stir. Add the starch and keep the pan stirring over low heat until the mixture thickens.
3. Put a lot of julienne in tartlets, sprinkle with grated cheese.
4. Heat the oven to 180 degrees and bake the julienne until the cheese is browned.

Bon Appetit!!!

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