France for many centuries has been a trendsetter not only in clothing, but also in cooking. Fine and sophisticated French cuisine is now popular around the world, and their names mellifluous. And these dishes, such as the most delicate julienne, will be a perfect choice if you want to taste something special.

Julien History

What is Julien? In Russia, usually referred to as a hot appetizer, which is a pieces of meat or mushrooms, baked in a thick creamy sauce for a delicious crust of melted cheese. Less well known julienne soup, which is prepared from vegetables.

The word "julienne" translated from French as "July", which at first glance may seem strange: hot snacks do not cause association with the hot summer months. Indeed, Julien was initially purely a summer dish made of young vegetables. In fact, the word "julienne" means not even a dish, but a way of cutting the thinnest strips. Most often cut vegetables, less often birds, boiled tongue, mushrooms, and even fruits such as citrus fruit peel. The cut so the vegetables are boiled in broth - so get easy and nice soup julienne. Vegetable Straws and served in salads-Julien.

The Russian version of Julien has little in common with the original dish. However, these incidents - not a rarity. Many of the dishes away from their historic homeland changed beyond recognition. The examples are not far to seek: almost all Russian mistress convinced that the salad is prepared on the basis of the cooked sausage. And cookbooks can be found mention of kebab of minced pork - raw material, totally unthinkable in countries where this dish was invented.

Famous dishes are interpreted differently by chefs from different countries, and as a result there are new dishes. Of course, the history of culinary connoisseurs can relate to such a change down, but sometimes these new foods are obtained simply magnificent. Thus, for example, it happened with the Slavic version of the French Julien.

In fact, Julien in Russian - a French dish Kokot, which is slices of meat with vegetables, baked in a sauce in a special dish - cocotte. Cocotte called miniature "pots", which are usually made of metal, a few less of ceramic or glass. This kind of dining utensils in Russia is known, but the name of the dish somehow transformed into julienne.

Julien in Russian

In its present form, Julien, popular in the former Soviet Union, has almost nothing in common with his French ancestor. Even the method of slicing the ingredients for this dish can be different from the canonical: often cook cut vegetables, meat and mushrooms into thin strips, and small cubes or just small pieces. However, Julien in Russian has been and remains extremely tasty snack.

In this dish there is something festive. Hot snacks are not too popular in ordinary days most people prefer to start with a light lunch of vegetable salads Vegetable salads: the generous gift of nature   or other cold appetizers Appetizers: from cutting up lettuce That are easy to prepare. Holidays - another thing: on the table exhibited the most rare, original and sophisticated cuisine.

In the old days, when to get good food was not easy, the problem of the festive menu, oddly enough, was not so badly: guests were served delicacies, which are specially cherished for celebrations. Today buy treasured delicacies at any time, and to remember the holiday table, housewives come up with original and interesting dishes. In an age of abundance festive dishes should not only saturate much surprise. And with this role perfectly cope hot snacks.

Julien looks extremely appetizing and the taste does not deceive expectations: savory meat is very tender and flavorful. There are many recipes Julien in Russian: traditional bechamel replaced sometimes sour cream Smetana: untold riches of Russian cuisine Instead of using mushrooms chicken, boiled tongue and other meat products, ham, meat, fish, and even seafood (such as squid, shrimp or clams). But in any case, the filling is baked in a sauce with browned onions, and on top before baking dish is sprinkled with grated cheese.

Secrets of cooking

Methods for preparing Julien depend, of course, on the feedstock. For example, if a dish made from fish or seafood, the heat treatment lasts very long, not more than ten minutes in a hot oven. This time is enough to fully cook the seafood, but do not become stiff.

Julien Other species are preparing for long. Therefore, those products that require prolonged heat treatment, it is necessary to boil or simmer in advance. Then there is only ready to fold the ingredients in cocotte, pour sauce and bake quickly to the cheese only slightly browned, but in any case not dried up and turned into a hard crust.

Mushrooms often stewed in their own juice. The meat and offal are boiled in a little water. Just ham cut into strips. Bow lightly fried in oil until transparent. We can not allow zazharivaniya, much less charring onions - it should only be soft and translucent. Some chefs recommend using instead of the usual onions leeks. If you cut the stems thin leek rings and warm up in the hot butter, they will get most delicate nutty flavor. You can enhance the flavor even more, put the stems of leeks in the fatty cream.

Folded into cocottes ingredients are filled bechamel sauce made from butter, flour and milk or broth. The sauce can add salt and pepper, but too fond of spices not: Julien is especially appreciated in a "clean" taste of the products. Sometimes, instead of bechamel sauce using cream or sour cream sauce.

Maria Bykov

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