The French word "julienne" (julienne) refers to only one of the ways of slicing - straws. But in Russia, it is customary to call julienne a hot appetizer of mushrooms, and the ingredients for it are cut not at all into straws, but into small pieces. It's easy to prepare. Perhaps that is why in many houses julienne has become a signature dish, and everyone cooks it according to their original recipes, far from the classic. We offer our options.
Important nuances
- Julienne made with fresh mushrooms is the most common. Mushrooms are usually used - they are on sale all year round. Choose mushrooms of the same size - this makes it easier to cut them into equal pieces.
- You can cut mushrooms, onions and meat (if you are cooking julienne with chicken) into small cubes, slices or straws. The main thing is that they are the same size, otherwise the products will not cook evenly.
- If you add meat to mushroom julienne, choose chicken legs, thighs or breasts. It is desirable to clean the meat from the skin and finely chop.
- The sauce with which julienne is dressed is important. It is better to take just heavy cream or high-quality sour cream. If they are liquid, thicken them with flour. But you can also make bechamel: flour fried until creamy (you need to fry to get rid of the taste of raw flour), mixed with butter and diluted with milk. Such a sauce is heated, stirring, to the desired consistency and the fried ingredients are poured.
- Cocotte makers are usually used to prepare julienne. In the same forms, julienne is also served on the table. If there are no cocotte makers, you can use small earthenware pots, glass heat-resistant saucepans, or muffin tins. Moreover, it is not necessary to cook julienne in portions - this serving is good for the holidays. For a family dinner, it is quite possible to bake julienne in a large form, in a frying pan or a food warmer.
- Instead of chicken fillet, you can use chicken liver, scallops, crab meat, sterlet, squid and other products.