Julienne is a popular dish in modern Russian cuisine. This is usually the name for vegetables, mushrooms and chicken baked in sour cream sauce. However, the term also refers to a special cutting method that is used in the preparation of salads and soups. Let's look at the most interesting recipes.

Julienne with chicken in the oven

This dish can be called a classic, and therefore can often be seen on banquet menus. If you want to surprise your guests by serving julienne to the festive table, then carefully read the following recipe.

Cut 500 grams of chicken fillet into strips and then fry in butter.

Dilute three tablespoons of flour in 250 ml of milk, add salt, ground pepper and chopped herbs.

Pour the milk into the pan, bring it to a boil, and then simmer the chicken for a few minutes.

Place the prepared product in cocotte bowls, sprinkle with grated cheese, and then place in the oven for ten minutes

Julienne is a simple and quick dish that will decorate any celebration. Next we will tell you how you can prepare it in other ways.

in the oven

Champignons are traditionally used for this dish. However, you can take chanterelles, oyster mushrooms or any other wild mushrooms.

Cut 700 grams of washed and peeled champignons into thin strips. Do the same with 300 grams of chicken breast.

Place the food in a heated frying pan and fry in butter until done. Season with salt and pepper.

Peel the onion and then chop it as finely as possible.

Fry the onion in butter and sprinkle it with flour. After a few minutes, pour 350 grams of cream into the pan in a thin stream.

Bring the sauce to a boil and then strain through a sieve.

Place mushrooms and chicken in cocotte makers, pour sauce over them and generously sprinkle with grated cheese.

Bake the julienne until done in a preheated oven.

Julienne with olives

This dish can easily be attributed to the Greek style. The unusual composition makes its taste original and adds piquancy. To cook julienne in the oven, you will need to follow a few simple steps.

Boil chicken breasts (400 grams) until cooked, then cut into strips and fry until golden brown.

Separately, fry the finely chopped onion.

Cut the olives into thin slices and place in the pan with the onions.

Combine the prepared products and mix.

Heat a spoonful of flour in a dry frying pan, add butter first, and finally 250 grams of sour cream.

Bring the sauce to a boil, add salt and pepper.

Place the julienne in cocotte makers, sprinkle it with cheese and cook in a preheated oven.

Julienne with curd cheese

The finished dish turns out to be especially tender and tasty due to the unusual composition. with Chiken? Read the recipe below.

Boil 200 grams of fresh champignons in salted water for ten minutes. After this, they should be cooled and cut thinly.

Fry the diced onion in vegetable oil, and when it is browned, add the mushrooms to the pan.

Cut 150 grams of boiled chicken fillet into thin slices, and then add to the frying pan with other products.

Fill the cocotte bowls with chicken and mushrooms, and top with curd cheese, cut into large cubes.

Grate the soft cheese, mix it with sour cream and pour over the resulting julienne filling.

Place the cocotte makers in the oven and wait until the dish is golden brown.

Julienne with ham

Surprisingly, a simple set of products will allow you to prepare a decent dish for any holiday. Read the recipe carefully and follow our instructions.

Boil chicken fillet in salted water until cooked.

Finely chop 200 grams of champignons and one onion. After this, fry them until golden brown.

Cut the chicken and 200 grams of ham into strips.

Mix the prepared ingredients, place in cocotte makers and sprinkle with grated cheese.

Cook the dish as usual in a preheated oven until golden brown.

Julienne with salmon and mushrooms

Julienne is a dish that can surprise even the most severe critic. This time we suggest you prepare it with an original composition; the taste of the finished treat will only benefit from it. So read below.

Two medium onions need to be peeled, cut into cubes and fried in a frying pan until tender.

Add peeled and finely chopped champignons to the pan. When the mushrooms are half cooked, turn off the heat.

Cut 800 grams of salmon fillet into small pieces and then mix with mushrooms and onions. Salt and pepper the products to taste.

Take a baking dish, grease it with oil and place the food.

Pour 250 ml of cream into the mold and sprinkle with grated cheese.

Bake the dish in the oven for about ten minutes.

New Year's surprise

If you decide to surprise your family and friends at the holiday table, then this recipe is perfect. But first, we’ll tell you how to make cocotte makers from scrap materials. If you already have suitable utensils, then you can skip this step. So, roll up a sheet of foil in three layers, and then place a regular two-hundred-gram glass on the workpiece. Wrap it halfway, pressing the foil tightly to the bottom. The first cocotte maker is ready, now you need to repeat the operation as many times as you have invited guests. We will describe the recipe for festive julienne below.

Grate the raw carrots and then place them in a thin layer on the bottom of the cocotte makers.

The next layer is peeled and finely chopped onion.

Finely chop the boiled chicken breast and then mix it with chopped canned pineapple and soy sauce. Fill the cocotte bowls with prepared products.

Generously coat the surface of the future julienne with sour cream and sprinkle with grated cheese.

The dish is prepared in the oven for about 20 minutes. When the specified time has passed, the julienne can be taken out and cooled. After this, bend the edges of the foil, giving the cocotte makers the appearance of barrels, and then serve them to the table.

Julienne is an easy to prepare, but very tasty and sophisticated dish. Try cooking it according to our recipes and surprise your guests with new tastes.

One of the most famous and popular hot Russian appetizers, julienne, like many other dishes we love today, comes from France. However, for the French, julienne is primarily a way of cutting food.

Seeing the word in a recipe text julienne(Julienne), an experienced cook understands that food should be cut into thin, not too long strips. And yet, in Russian cuisine, this word has taken root as the name of a hot appetizer, prepared and served to the table in a special container - cocotte maker

The utensils for preparing julienne received their name for a reason, because initially julienne was called cocotte, thereby hinting that it was made from chicken meat. And to this day, despite the established and established confusion with names, classic julienne is julienne made from chicken meat with bechamay julienne sauce.

Unfortunately, in our modern everyday home kitchen, cooking julienne is becoming less and less common, but even our grandmothers respected this appetizer and prepared it quite often. Today, for most of us, preparing julienne seems too troublesome and expensive. And completely in vain! Cooking julienne is easy and enjoyable, and by placing wonderful cocotte makers with a tasty snack on the table, you will experience well-deserved pride, enjoying the praises of your loved ones.

Let's figure out how to cook julienne correctly:

Although classic julienne prepared from a strict set of ingredients, including poultry, seasonings and bechamel sauce, modern cuisine allows for a much wider range of products involved in the preparation of this snack. And these are not only mushrooms, which have firmly taken root in both Russian and French julienne recipes.

Today, julienne is prepared from poultry and meat, fish and seafood, vegetables and mushrooms. Today's chefs are not too strict when it comes to choosing sauces in which julienne is baked. Along with the classic milk bechamel sauce, creamy bechamel, broth-based bechamel, and cheese sauce are used in the preparation of julienne.

There are quite often recipes that suggest replacing bechamel sauce with sour cream or thick cream. And this variety has its own special charm, allowing us not only to enjoy the delicacy of our favorite snack, but also to prepare it in full accordance with our personal taste preferences, giving free rein to our imagination and culinary skills.

Below are the most important tips and interesting recipes that will definitely help even not very experienced housewives, and will always tell you how to cook julienne:

1. In order to prepare real classic julienne, and even more so, in order to properly serve such julienne to the table, you will definitely need special portion ladles with handles - cocotte makers.

Choice of cocotte makers in modern kitchenware stores is very wide. You can find steel and copper cocotte makers, ceramic and glass ones made from special heat-resistant glass. Pay special attention to the classic stainless steel cocotte makers. Such cocotte makers are light and convenient, easy to care for, and the thin walls of these cocotte makers will allow you to quickly bake julienne without allowing it to dry out excessively. Just try not to forget that hot cocotte makers should be served to the table, placing them on a small plate covered with a napkin, and the handle of the cocotte maker should be wrapped in a napkin or a special paper decoration that protects your guests from burns.

2. Often the stumbling block when preparing julienne is béchamel sauce. Housewives complain about the impossibility of preparing it without lumps, get upset and completely give up cooking julienne. And completely in vain.

Making a smooth bechamel sauce is not easy, but very simple! The secret is very hot milk and continuous stirring.. In a thick-bottomed saucepan, melt one tablespoon of butter, add one and a half tablespoons of flour to it and fry for two minutes, stirring constantly with a whisk. Remove the saucepan from the heat and wait until the flour and butter stop bubbling. At the same moment, pour in a glass of very hot milk in one fell swoop and immediately begin to actively stir the flour into the milk. Do not pour milk in a thin stream, it is very important to pour in all the liquid at the same time! Continuing to stir the sauce with a whisk, return the saucepan to the heat and cook the sauce for a couple of minutes until thickened. At the very end, add salt to taste. If desired, milk can be replaced with any liquid of your choice. It can be cream, meat, chicken or vegetable broth.

3. Let's try to cook classic julienne with chicken and mushrooms .

Wash, remove membranes and cut into thin strips one chicken breast. Wash and cut into strips 50 g. fresh champignons. Cut one onion into quarter rings. Heat a tablespoon of olive oil in a frying pan, add the onion and fry until translucent, then add the chicken and mushrooms. Fry everything together, stirring occasionally, until all the juice released by the mushrooms has completely evaporated. Remove from heat.

Separately, prepare milk or cream bechamel sauce. Grease the cocotte bowls with butter, fill with fried chicken and mushrooms and pour over the sauce. Sprinkle the top of the julienne with finely grated Parmesan. Bake in an oven preheated to 200⁰ for 10 minutes. Serve immediately.

4. It turns out incredibly tasty and very aromatic. julienne of porcini mushrooms in sour cream sauce .

During the season, you can prepare this julienne from fresh mushrooms; during the rest of the year, frozen mushrooms are perfect. Boil 500 gr. porcini mushrooms in lightly salted water for 10 minutes. Drain the water, cool the mushrooms and cut into thin strips. Melt one tablespoon of butter in a frying pan, add the chopped onion and fry until translucent. Then add the mushrooms and fry everything together for 15 minutes.

Pour 200 ml into a small bowl. sour cream, add one tablespoon of flour and stir thoroughly. Add the sour cream sauce to the mushrooms, add salt and black pepper to taste, stir and simmer everything together for 10 minutes, stirring occasionally.

Rub the inside of the cocotte bowls with a clove of garlic cut in half and fill them with julienne. Sprinkle the julienne with grated Parmesan and bake in an oven preheated to 200⁰ for 15 minutes.

5. It turns out excellent too julienne made from dried mushroomsV .

Sort it out, rinse thoroughly and pour 30 grams of cold water into it. dried forest mushrooms. Bring the water to a boil and cook the mushrooms over medium heat for three minutes. Drain the mushrooms in a colander and rinse again. Let the water drain and then cut the mushrooms into thin strips.

Peel and chop one small onion and two cloves of garlic. Heat one tablespoon of butter in a frying pan, add the onion and garlic and fry them for two minutes, then add the mushrooms, pour in two tablespoons of mushroom broth and simmer everything together over medium heat for another five minutes.

Separately, prepare the creamy bechamel. When the mushrooms are ready, add a pinch of grated nutmeg, salt and black pepper to taste. Pour the sauce over the mushrooms, stir and remove from heat. Place the julienne in buttered cocotte makers, sprinkle with grated cheese and bake in an oven preheated to 200⁰ for 10 minutes.

6. Julienne with turkey will delight you with its delicate, very delicate taste and aroma.

Melt two tablespoons of butter in a frying pan, add one onion, cut into half rings, and fry until the onion is translucent. Then add 300 gr. turkey meat, cut into thin strips. Fry everything together for another 10 minutes. Remove from heat, pour 20 grams into the pan. good cognac, quickly light it and let it go out completely.

Prepare one and a half glasses of bechamel milk sauce, season it with one tablespoon of sour cream, salt and nutmeg to taste. Grease the cocotte bowls with butter, fill with fried turkey meat, pour over the sauce and sprinkle with grated cheese. Bake in an oven preheated to 200⁰ for 10 minutes.

7. It turns out very tasty and aromatic julienne, cooked with boiled beef tongue .

Heat one tablespoon of vegetable oil in a frying pan, add one onion, cut into half rings, and fry until transparent. Then add 200 gr. fresh champignons, cut into thin strips. Fry everything together for another 10 minutes.

Remove mushrooms and onions from heat and mix with 300 gr. boiled beef tongue, cut into thin strips. Add one tablespoon of very thinly chopped parsley, 100 g. sour cream, salt and pepper to taste. Mix everything thoroughly, place in cocotte bowls and sprinkle with grated cheese. Bake in an oven preheated to 200⁰ for 10 minutes.

8. If you are a fan of fish dishes, we recommend you try Julienne with cod .

Heat one tablespoon of olive oil in a frying pan, add one chopped onion and fry until translucent for a couple of minutes. Then add 100 g to the onion. fresh champignons, cut into strips, and cook everything together for another 8 - 10 minutes. When the mushrooms are ready, add 200 grams to them. cod fillet, cut into small pieces, mix and cook covered for five minutes.

Separately, prepare the creamy bechamel, seasoning it with a pinch of nutmeg, salt and white pepper to taste. Place the mixture of mushrooms and fish into the garlic-rubbed cocotte bowls, pour the sauce over everything and sprinkle with grated Parmesan. Bake in an oven preheated to 180⁰ for 10 minutes.

9. The original one turns out to be especially tasty. Julienne with mussels and shrimp .

Place 200 g in a small saucepan. frozen cocktail shrimp without shell and 200 gr. frozen peeled mussels. Add 50 ml to seafood. dry white wine, bring to a boil and simmer over low heat for three minutes. Remove from heat and drain seafood in a colander.

Heat two tablespoons of vegetable oil in a frying pan, add one chopped onion and fry until transparent, then add 200 grams to the onion. fresh champignons, cut into thin slices, and cook everything together for another 10 minutes.

Separately, prepare the creamy bechamel, seasoning it with salt and black pepper to taste. Rub the cocotte bowls with a clove of garlic and place the seafood in them. Mix the fried mushrooms with the sauce and pour the resulting mixture over the seafood. Sprinkle the julienne with grated Parmesan and bake in an oven preheated to 180⁰ for five minutes.

10. If you have not yet acquired cocotte makers, but want to treat your guests to delicious julienne right now, you can prepare a spicy shrimp julienne directly in champignon caps .

Boil 12 large mushrooms in boiling salted water for three minutes. Place the mushrooms in a colander, let the water drain, and then carefully cut out the stems with a sharp knife. Heat 2 tbsp in a frying pan. tablespoons butter, add one chopped onion and fry until transparent. Then add the stems of mushrooms, cut into strips, and 150 gr. peeled shrimp. Fry everything together for a couple more minutes and then remove from heat.

Separately, prepare one glass of bechamel cream sauce, add 50 ml to it. dry white wine, salt and white pepper to taste. Pour the sauce into the shrimp and mushrooms, stir and simmer everything together over low heat for three minutes. Place the champignon caps in a greased baking dish, fill them with julienne and sprinkle with grated Parmesan. Bake in an oven preheated to 180⁰ for 5 - 7 minutes.

Chicken and Mushroom Julienne

Julienne is an elegant and at the same time simple dish. You can make julienne from literally anything: fresh or dried mushrooms, fish, seafood, poultry, vegetables and even fruits. The main thing is that the products for julienne have a delicate taste and delicate texture. Where the word “Julien” came to us from is described in detail in one of the articles on our website “Julien, or the greatest culinary misconception.” And before I start with the recipes, I would like to note that the word “julienne”, according to the rules of the Russian language, is written with a “yu” - you must agree, it even looks more beautiful.

But let's get back to our recipes. The very first thing that comes to mind when you mention this dish is chicken and mushrooms baked with cheese. This is a classic, timeless and always relevant. Let's start with it.

Ingredients:
1 tbsp. flour,
20 g butter,
200 ml 20% cream,
¼ tsp. nutmeg,
200 g chicken fillet,
50 g champignons,
1 tbsp. olive oil,
1 onion,
50 g hard cheese,
salt, pepper - to taste.

Preparation:
To prepare the creamy sauce, sift the flour and heat it in a dry frying pan for 1 minute, stirring constantly. Add butter to the flour and fry, stirring, flour and butter for another 1 minute. Remove from heat. Heat the cream separately, but do not bring it to a boil. Add flour, stir and boil. Add nutmeg. The sauce is ready. Prepare the mushrooms - peel, rinse, and slice thinly. Also cut the chicken into thin pieces. Sauté finely chopped onion in olive oil until translucent, add chicken and mushrooms to it, salt, pepper, stir and fry until all the moisture from the mushrooms has evaporated and the chicken is almost ready. Meanwhile, preheat the oven to 200°C. Place the mixture of meat and mushrooms in cocotte makers, lightly greased with oil, pour in the sauce so that the sauce barely covers the chicken, and sprinkle generously with grated cheese. Place in the oven for 10 minutes. If you add one apple to this recipe, the julienne will turn out piquant. Chicken meat can be replaced with boiled tongue - it will be simply divine!

When classic recipes get boring, you can use your imagination and replace one or two components with something new. For example, give up chicken meat altogether and prepare tender julienne with healthy broccoli or chicken liver.

Ingredients:
500 g champignons,
4 carrots,
7 onions,
300 g broccoli,
5 tomatoes
1 stack sour cream,
2 eggs,
150 g cheese,
7 tbsp butter,
salt, herbs - to taste.

Preparation:
Wash vegetables and mushrooms. Cut carrots and tomatoes into thin circles, mushrooms into slices, onions into cubes, divide broccoli into florets. Boil carrots and broccoli in salted water for 10-15 minutes or steam, it will be healthier. Fry mushroom slices in butter. Sauté the onion in butter until translucent. Stir the vegetables, place in a greased form, place mushrooms on top and pour sour cream mixed with eggs. Sprinkle with cheese and place in a hot oven for 40 minutes.

Ingredients:
200 g chicken liver,
200 g champignons,
150 ml sour cream,
100 g cheese,
herbs, salt, vegetable oil for frying.

Preparation:
Rinse the chicken liver, remove the veins and ducts. Fry in a frying pan with vegetable oil until cooked. Cut into pieces. Place in cocotte bowls, add salt, and put a little sour cream on top. Fry champignons, cut into thin slices, in vegetable oil, place in cocotte makers and also brush with sour cream. Sprinkle with herbs, grated cheese and place in a hot oven for 10-15 minutes until the cheese melts and turns into a crust.

Ingredients:
300 g lean pork,
1 large onion,
100 g cheese,
3-5 tbsp. sour cream,
salt.

Preparation:
Freeze (or defrost) a piece of pork until it can be cut with little effort. Cut the meat into very thin strips 4-5 cm long, the thinner the better. Heat the oil in a frying pan and sauté the onion, cut into half rings, until transparent, lay out the meat strips, and cover with a lid. Reduce heat and simmer until done. If necessary, you can add a little hot water. Add salt to taste, increase heat and fry until all moisture has evaporated. Place the finished meat in cocotte makers, brush with sour cream or pre-prepared creamy sauce such as béchamel (see recipe “Classic Julienne with chicken and mushrooms”). Sprinkle grated cheese on top of the sour cream or sauce and place the cocotte makers in a hot oven for 10-15 minutes.

Julienne made from fish or seafood always turns out very tender, aromatic and incredibly tasty. Even notorious meat-eaters cannot resist it!

Ingredients:
250-300 g red fish fillet (trout),
1 large onion,
1 tbsp. flour,
150 ml 10-120% cream,
100-150 g hard cheese,
dill, salt, black pepper, oil for frying.

Preparation:
Dry the fillet and cut into small cubes. Cut the onion into cubes or quarter rings. Sauté the onion in melted or vegetable oil until transparent, add trout pieces to the pan, stir and fry for 1-2 minutes. Then sprinkle the fish and onions with flour, stir, heat a little and pour in cream. Stirring constantly, boil the sauce. If necessary, add more cream. The sauce should not be too thick. Add salt and pepper to taste, mix well and place in cocotte bowls. Sprinkle grated cheese on top and bake in a hot oven for 7-10 minutes.

Ingredients:
200 g shrimp,
100 g boiled rice,
100-150 g spinach or cauliflower,
100 g champignons,
1-2 onions.
For the sauce:
1 tbsp. flour,
1 yolk,
shrimp broth, milk.

Preparation:
Boil the shrimp for 20 minutes in salted water, strain the broth and set aside. Peel the shrimp, mix with boiled rice, fried mushrooms and onions, add spinach or cauliflower and place the resulting mixture in cocotte bowls. Prepare the sauce: saute the flour in butter, add a little warm broth and milk, simmer over medium heat until thickened. Cool to about 60°C, add raw egg yolk and mix well. Pour the resulting sauce over the shrimp, sprinkle with cheese and bake in a hot oven. The cheese crust should become golden.

Ingredients:
1 kg sterlet,
250 g puff pastry,
4 onions,
1 l 10-20% cream,
1 egg,
2 tbsp. vegetable oil,
salt, ground black pepper - to taste.

Preparation:
Sauté thinly sliced ​​onion in vegetable oil until golden brown, pour cream into the onion and bring to a boil. Reduce heat and simmer for 20 minutes, stirring constantly. Add salt and ground black pepper to taste, cool slightly. Cut the fish into thin pieces, place in cocotte bowls, pour in the sauce and stir. Roll out the finished puff pastry into a layer 1 cm thick and cut out circles with a diameter slightly larger than the size of the cocotte makers. Brush the edges of the circles with egg, cover the cocotte pans and press the dough against the edges of the bowl. Brush the top of the dough with egg and place in a hot oven for 20-30 minutes. The dough “lids” should turn golden.

Ingredients:
700 g squid,
2 onions,
150-200 g mushrooms,
2 stacks sour cream,
200 g cheese,
salt, pepper - to taste.

Preparation:
Wash the cleaned squid and cut into thin strips. Fry in vegetable oil until tender, but do not overcook. Sauté finely chopped onions together with mushrooms, combine squid and mushrooms, pour in sour cream, salt, pepper and bring to a boil. Transfer to cocotte makers, sprinkle with grated cheese and bake in a hot oven until golden brown.

Ingredients:
200 g small peeled shrimp,
1 large onion,
1/3 cup milk,
100 g white wine,
2 tbsp. flour,
3 tbsp. butter,
50 g hard cheese,
nutmeg, curry, salt - to taste.

Preparation:
Finely chop the onion and fry it in 1 tbsp. oil with curry until golden brown. Add shrimp, stir, heat through. In another frying pan, fry the flour in butter until brownish, gradually pour in the milk, then the wine, add nutmeg, salt to taste, stir, boil and combine with the shrimp. Place in cocotte bowls, sprinkle with grated cheese and place in a hot oven for 3-5 minutes until the cheese is melted and browned.

Fish milk julienne

Ingredients:
500 g fish milk,
2 onions,
100 g cheese,
200 ml 10% cream,
salt, ground black pepper, vegetable oil, herbs - to taste.

Preparation:
Cut the milk into small pieces, the onion into thin half rings, and grate the cheese. Heat vegetable oil in a frying pan, fry the onion until golden brown, add milk, stir and fry for 5 minutes, stirring constantly. Salt and pepper to taste. Place milk and onions in cocotte makers, pour cream and sprinkle with cheese. Place in the oven for 5 minutes and, as soon as the cheese has melted, sprinkle everything with herbs and cover with foil. Bake for another 5 minutes.

Julienne can be a wonderful appetizer on the holiday table. Just fill baskets of dough, potatoes, tomatoes or cheese with any julienne and bake.

Ingredients:
200 g crab meat,
1 clove of garlic,
2 tbsp. vegetable oil,
50 ml white wine,
200 ml 20% cream,
1 tsp lemon juice,
1 egg,
1 package of ready-made puff pastry,
salt, ground white pepper - to taste.

Preparation:
Finely chop the garlic, place in heated vegetable oil and fry for 1 minute. Add the crab meat, pour in the wine and cook over medium heat, stirring constantly, for about 4-5 minutes. Heat the cream, but do not boil! Combine with crabs, stir and cook for another 6 minutes. Remove from heat, add lemon juice, salt and pepper. Prepare vol-au-vents from puff pastry: roll out the dough into a layer 2-3 mm thick, cut out 8 circles from it. Using a smaller diameter notch, cut out rings from 4 circles and brush them with egg. Place the rings on the circles with the greased side down and brush everything on top with the egg again, being careful not to get it on the edges of the dough, otherwise the vol-au-vents will not rise. Bake the vol-au-vents in the oven for 15 minutes. Fill the finished vol-au-vents with crabs, sprinkle with cheese and bake for 4 minutes.

Ingredients:
3-4 large identical potatoes,
400 g champignons,
100 g butter,
1 onion,
250 ml cream,
100 g cheese,
½ tbsp. flour,
salt, pepper - to taste.

Preparation:
Rinse the tubers well with a brush and, without peeling, cut in half. Then carefully scrape out the middle with a spoon so that the sides and bottom are at least 5-7 mm thick. Use the removed pulp in other dishes. Fry finely chopped mushrooms in a frying pan with butter, add finely chopped onion, stir and simmer for 5-7 minutes. Add flour, stir, fry for another 1-2 minutes, pour in cream or sour cream. Stirring, simmer for 3-4 minutes, add salt and pepper and turn off the heat. Place potato cocottes on a greased baking sheet, add salt and pepper and place mushrooms in them. Place the filled “cocotte bowls” in a hot oven for 15 minutes, then sprinkle with grated cheese and place in the oven again. The cheese should form a golden brown crust. Serve the julienne with the cocotte bowls turned upside down to make it easier to peel the potatoes. You can prepare julienne in a bun in a similar way: just take small round buns instead of potatoes, cut off the lid, remove the pulp and proceed in the same way as with potatoes.

Ingredients:
400 g fresh champignons,
300 g sweet pepper,
1 onion,
1 tsp lemon juice,
2-3 tbsp. butter,
2-4 tbsp. grated hard cheese,
salt, herbs.
For the sauce:
2 tbsp. flour,
2 tbsp. butter,
2 tbsp. milk,
150-200 g sour cream,
salt - to taste.

Preparation:
First prepare the sauce: dry the flour in a heated frying pan, then add the butter and fry, stirring continuously, until golden brown. Pour in hot milk and bring to a boil, stirring. Add sour cream, stir, bring to a boil and remove from heat. Add some salt. Clean the champignons, rinse them, put them in a saucepan, add hot water, add lemon juice and cook for 15-20 minutes. Place in a sieve, then cut into strips. Cut the sweet pepper into thin strips and the onion into thin rings. Saute the onions in butter, combine with mushrooms and fry for 5-10 minutes, add sweet pepper and salt, stir and simmer for another 5 minutes. Place the mixture of mushrooms and peppers in cocotte makers, pour in the sauce, sprinkle with cheese and bake for 20-30 minutes until obtaining a golden crust.

Julien is, of course, very tasty, but do not forget that this is a rather high-calorie dish. Therefore, serve julienne with plenty of greens or salads.

Larisa Shuftaykina

Confusion can arise in anything and in any area, and cooking is no exception. Surely there are many dishes or products about which there are many misconceptions, but among the well-known culinary creations, misunderstandings most often arise about juliennes. By the way, these misunderstandings begin already about the name, because there are supporters of the classic French pronunciation julienne, and the international version has julienne. And these are not the most important discrepancies.

The fact is that julienne most often means a dish that is not julienne in the strict sense of the word. After all, initially julienne in French cuisine was and is not called a specific dish, but a way of cutting vegetables and shoots for salads, soups and sauces in a very special way. Vegetables and shoots are mostly cut into thin strips, reminiscent of spaghetti, long and thin, and if we are talking about round shapes, as in the case of tomatoes or onions, then into thin rings. This is julienne.

Thus, applying the name julienne to a specific dish is not entirely correct, and this misconception most likely came from the name of some soups for which vegetables are cut accordingly - julienne soup. Since the 18th century, the concept of julienne has been enshrined in the books of French chefs, who actively used this cutting method in cases where it was necessary to preserve the consistency of vegetables and the maximum nutrients they contained, which would be best preserved during heat treatment. By the way, there is no clarity about the origin of the name Julienne: assumptions have been made both about the proper name, Julien, as the name of the pioneer cook, and about the meaning of July as a hint of the freshness and usefulness of summer vegetables.

However, our lovers of exquisite and delicious food, with all these rantings about cutting vegetables into strips, probably twirled their finger at their temples. Indeed, in the domestic culinary tradition, juliennes are a variety of dishes that are vegetables, meat, poultry, mushrooms, ham, fish, seafood, potatoes, and so on baked in sour cream, mayonnaise or sauce with cheese.

In fact, in French cuisine there is a separate name for such gastronomic delights, cocotte, but at some mysterious moment and for a reason unknown to scientists, the name cocotte in our tradition was replaced by julienne and remains in this meaning to this day. There is, however, a version that already in Soviet times this name was obtained as a result of an abbreviation of one of the names of French cocottes, where the word julienne was present precisely because of the characteristic cutting of vegetables and mushrooms. However, whether this is so will most likely remain shrouded in secrecy.

At the same time, what is curious is that in our country julienne is prepared precisely in dishes that are intended for preparing cocotte, in the so-called cocotte makers. The cocotte maker is a small portioned bowl, from 100 to 150 grams, of a wide variety of shapes, from the classic oval to square or shaped.

A cocotte maker is essentially a small frying pan and therefore must be made of heat-resistant materials. And, of course, there are many recipes for making juliennes (which are actually cocottes), depending on the ingredients, sauces and cooking methods. For example, one of the most popular recipes is julienne with chicken and mushrooms.

To prepare it you will need: filling of mushrooms and chicken with a total weight of half a kilogram, two onions, 200 grams of cream, four tablespoons of flour, 300 grams of cheese, vegetable oil, herbs, pepper and salt to taste. Mushrooms and chicken should be cut into thin strips, thus julienned, then fried in oil with onions.

Divide the resulting mass into cocotte bowls, filling them two-thirds full. Then fry the flour until golden brown, place in a saucepan, pour in cream and simmer over low heat for about 10 minutes. Pour the resulting sauce into the cocotte makers and sprinkle with cheese. Bake all this in the oven on high until done, usually no more than 10 minutes. And as a final aesthetic touch, sprinkle with chopped herbs.

Julien or julienne is perhaps one of the most popular and widespread dishes of French cuisine throughout the world. In addition, in cooking, julienne is understood as one of the methods of cutting ingredients for the further preparation of first courses, as well as sauces. If the recipe for a dish indicates a method for cutting julienne, this means that it means cutting into thin strips, for example for root vegetables, or into rings for vegetables such as tomatoes or onions.

Vegetables cut using the julienne method are used to prepare salads, which bear the same name. First courses with the addition of vegetables chopped in this way are called julienne soup. A julienne dish is a culinary product made from chicken fillet or seafood. In addition to the meat component, mushrooms are used to prepare the julienne dish, usually champignons or other types (ceps and others), as well as cheese (it is better to use hard varieties of the product) and classic French béchamel sauce.

In our latitudes, the most common type of julienne is considered to be prepared with chicken, cheese and mushrooms. All the ingredients of the dish are chopped and then laid out in layers in a special julienne dish called a cocotte maker. Professional chefs believe that it is most convenient to prepare julienne using this type of small-sized portioned baking dishes. It is worth noting that cocktail holders come in different sizes and shapes.

However, this does not in any way affect the method of preparing the culinary product. One julienne cocotte maker is designed for one person. Usually, the dish is served in a cocotte maker, which is placed on a plate. This is done so as not to damage the integrity of the finished culinary product. In addition to chicken, mushrooms and cheese, other ingredients can be added to the julienne, as well as spices and herbs to taste. Instead of the classic French béchamel sauce, you can use sour cream or cream to make julienne.

At the initial stage of preparing the dish, julienne chicken and onions are chopped and fried in vegetable oil. You should not heat the meat for a long period of time, since the dish will then be baked until cooked in the oven. Fried chicken meat and onions will serve as the basis for the julienne, which is placed at the bottom of the cocotte maker. Meat and onions should occupy no more than 2/3 of the volume of the cocotte maker.

Then pre-fried mushrooms are also placed on the meat, poured with sauce, cream or sour cream and sprinkled with grated hard cheese. Cocotte makers are sent to the oven for baking for a maximum of 10 minutes. It is worth noting that according to the rules, julienne is served as a hot appetizer. This is what determines the small portion size of the dish, which should “whet up” the appetite of guests before the main meal.

Julienne can be served to each guest on a separate plate, or they can place the cocotte makers on one large dish. To prevent the handle of the cocotte from burning the guest, a special paper curler is placed on it. Eat julienne with a coffee spoon or a small fork.

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