Julien is a very common French hot snack. The dish is prepared from meat, mushrooms, filled with dairy sauce, sprinkled with grated cheese, and all this is baked in the oven.
Julien classic
For cooking 4-6 servings, Zhullen will need:
- 500 g of meat chicken;
- 500 g of mushrooms;
- 200 g of solid variety cheese (Russian);
- 50 g of oil (butter);
- 2 bulbs;
- salt and pepper to their taste.
Beshamel sauce will need:
- 150 g sour cream, preferably oily;
- 50 g of oil (butter);
- full cabinet milk, you can use chicken broth;
- 2 tbsp. flour spoons;
- salt and pepper to their taste.
Cooking:
- Chicken fillet boil and cut into small slices.
- The onions are crushed and preserving, adding butter, to a translucent state, add raw champignons chopped with thin plates here and fry for another 10 minutes, salt, pepper.
- For sauce: dried on a dry hot frying pan flour, then, without removing from the fire, we add sour cream, butter and stir up to uniformity, we pour milk, you can broth, suck salt, pepper ground and interfere until the sauce thickens.
- In Koxnicians, lay the chicken meat, mushrooms, pour the sauce, sprinkled with a thick layer of grated cheese, and put in the oven to the weak fire to be baked, the baking time is 15-20 minutes.
- When the cheese is melted and covered with a ruddy crust, get the Koxnitsa from the oven and serve directly in them the dish on the table.
Julien with champignons and vegetables
It will take:
- 500 g champignons;
- 300 g of broccoli cabbage;
- 150 g of semi-solid cheese;
- 1 cup sour cream;
- 7 tbsp. spoons of butter;
- eggs - 2 pcs.;
- 7 pcs. bulbs;
- 5 pieces. tomatoes;
- 4 things. carrots;
- salt and pepper to their taste.
Cooking:
- Cute carrots and chopped mugs, broccoli, shaped on inflorescences, boil 10-15 minutes, pre-spilling water.
- In the butter, we inscribe thin slices of mushrooms.
- Also separately pry on the creamy oil chopped finely onions.
- Cut tomatoes with pieces.
- In the large form for baking laying the layers of carrots, mushrooms, broccoli, onions, tomatoes.
- We whip the eggs with the addition of salt, ground pepper, sour cream, pour vegetables and mushrooms in shape.
- Cheese rubbed on the grater, rudely sprinkled, and put the oven, on a weak fire, baking time up to 40 minutes.
Juliented from chicken and mushrooms cooked in tartlets
For quick cooking dishes, tartlets can be bought ready, but if there is time, it is better to cook them yourself - it will be tastier.
For tartlets will need:
- 90 g of butter;
- 150-200 g of flour;
- 1 egg.
For Julin, you will need:
- 15 tartlets;
- 200 g welded chicken meat;
- 300 g of mushrooms (champignons);
- 100 g of semi-solid cheese;
- 200 ml of cream;
- 1 tbsp. spoon flour;
- 1-2 Art. spoons of butter;
- 1 Patched bulb;
- salt and pepper ground to their taste.
Preparing tartlets:
- Creamy oil with flour and eggs, knead the elastic dough, put half an hour in the refrigerator.
- Roll over the dough, cut the circles, more than the size of iron molds for baking tartlets, lay out the dough in the shape so that the dough hung from the walls.
- We spread the dough on the walls of the mold, we smell dry peas on top of the dough so that it does not swing when baking, and put the stake on a weak fire, about 20 minutes.
- From the finished tartlets, we pour peas, cool them, and you can start by Julien.
Cooking Julien:
- In the pan, fry a finely chopped onion until a golden shade, adding butter.
- We add chosen on small pieces of champignons, and a fry until all the liquid evaporates.
- We add finely chopped boiled meat, flour, mix and fry further.
- We pour cream, salt, pepper and carcass, stirring until liquid evaporates.
- Hot filling fill tartlets, sprinkled with a thick layer of grated cheese, and put in a hot oven until all the cheese is melted. It will take 5-10 minutes.
As you can see, in the modern execution of Zhulienov a lot. And they are preparing not only from meat, but also from seafood and fish, as well as vegetables. Not all Juliene uses Beshamel sauce, mandatory in a classic recipe.
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