The culinary term "julienne" has several values. One of them – a special way of cutting of vegetables at which thin bars about 6-7 centimeters in length and the parties with the square section which isn't exceeding 2 millimeters turn out. But in modern Russian cuisine the dish with such name is better known. It represents hot appetizer and is preparing from mushrooms, chicken meat, fish, seafood which are baked under a cheese crust in cream or sour cream sauce.
Julienne with chicken and mushrooms
To make julienne with chicken, it will be required: - 400-500 g of chicken fillet;
- 250 g of fresh mushrooms; - 2 bulbs;
- 150 g of cheese; - 300 g of sour cream; - 2 tablespoons of flour; - 3 tablespoons of bread crumbs; - 80 g of a desi; - salt; - pepper. Wash out chicken fillet, dry and boil until ready in the added some salt water. Then cool and cut small pieces. Clean onions, small chop and fry in a desi to transparency (you don't bring onions to decoloration, otherwise julienne will taste bitter). Touch mushrooms, wash up or carefully wipe with wet towel wipes and slice. Then fry them on a separate skoroda. Connect otarny chicken fillet, the fried onions and mushrooms. Fill with salt and pepper.
Further make sour cream sauce. For this purpose fry flour in a clean dry frying pan to a cream shade then add 2 tablespoons of a desi, pour in sour cream, salt and pepper to taste. You cook sauce, constantly stirring slowly, within 5 minutes. Oil cocottes, strew a bottom and sides with bread crumbs. Spread out in them mix from chicken, mushrooms and onions. Fill in with sour cream sauce. Grate cheese and mix with a tablespoon of bread crumbs. Then strew from above. Place cocottes in the warmed oven and bake julienne to a zarumyanivaniye, minutes 15-17. Give hot to a table.
Julienne from fish and mushrooms
For preparation of julienne from fish and mushrooms, it is necessary to take: - 500 g of a fish fillet; - 200 g of champignons; - 2 bulbs; - 3 tablespoons of a desi; - 2 tablespoons of flour; - ½ glasses of sour cream; - 1 tablespoons of white wine; - 2 yolks; - 1 tablespoons of a grated cheese; - 1 tablespoons of bread crumbs; - lemon juice ½; - nutmeg; - black sprinkling pepper; - salt. Wash up fillet of fish, dry a paper towel and cut in cubes. Very well wipe champignons with wet towel wipes, cut with thin slices and sprinkle lemon juice. Peel onions from a peel and small chop. Then slightly to a spasseruyta in a desi, add mushrooms and fry them together with onions to semi-readiness. Then sprinkle with wheat flour and fry 2-3 more minutes. After that add sour cream, wine and you extinguish on silent fire within 15 minutes. Salt, pepper, put nutmeg. Slightly cool mushrooms, stewed with onions. Pound vitelluses with several drops of lemon juice and add them together with fish to mushrooms. Mix. Lay out the prepared mix in cocottes and strew with the grated cheese mixed with bread crumbs. Put julienne in the warmed oven for 20 minutes to be baked at a temperature of 200 wasps.
Julienne with language and mushrooms
To make julienne with language and mushrooms, it is required: - 200 g of champignons; - 200 g of a boiled tongue; - 100 g of sour cream; - 2 bulbs; - 40 g of cheese; - 3 tablespoons of a desi; - 2 garlic gloves; - 2 tablespoons of flour; - vegetable oil; - pepper; - salt. Cut the cleaned boiled tongue straws and fry in a desi. Carefully wipe champignons, slice and fry with small cut onions on vegetable oil. Add salt, pepper and the garlic which is passed through a press. Make sour cream sauce. For this purpose kindle 2 tablespoons of a desi in a frying pan and gradually implicate in it wheat flour before receiving homogeneous mass. Then, constantly stirring slowly, add sour cream and warm up sauce, without bringing it to the boil. Grease cocottes with a desi and lay out layers: a grated cheese, language, mushrooms, fill in with sour cream sauce, from above strew with a grated cheese, sprinkle the kindled desi and bake in an oven.