How delicious cooking julienne. Preparation options Julien. The article presents several options for the preparation of delicious Julien.

Despite the fact that Zhulien is a traditional dish of French cuisine, prepare it in almost all countries of the world. It can be found at any restaurant and even in public catering. The secret of such popularity is that this dish, in addition to the original feed, has amazing taste. An excellent combination of chicken meat, cheese and fried mushrooms is well quenched even the strongest hunger, leaving the pleasant feeling of satiety and satisfaction. The highlight of this dish is Beshamel sauce, which is prepared using cream and butter, giving the dish unique and delicate taste. To enjoy this unique taste, it is not necessary to go to the restaurant, since it is possible to prepare such a dish at home.

1
Classic julienne with chicken

The recipe for this dish managed to love very many lovers delicious and satisfying. It is this option Juliena you can meet in most different places where this dish is served. For its preparation, take the following ingredients:

chicken (fillet);
fresh champignons;
cheese of solid varieties;
cream of medium fatty;
several tablespoons of flour;
several bulbs;
butter;
salt.

This dish is preparing as follows:

Mushrooms, onions and chicken fillets should be cut into small cubes, and solid cheese will lose on the grater.

Fry onion and chicken fillet on cream oil within a few minutes, and then add mushrooms to them and prepare about 10 minutes. Do not forget to salute.

For sauce, Bezamel fry a couple of tablespoons of flour in a frying pan, pour cream there and add a piece of butter. Sauce should not contain flour lumps, so in the cooking process, it is necessary to stir it. Ready sauce spill to taste.

Spread the chicken-mushroom mixture of coxnotes and fill all the freshly prepared sauce, sprinkle with grated cheese top.

Remove the coxnotes with a julienne in the oven, heated to 180 degrees 15-20 minutes until the cheese is completely melted.

2
Original and fast version Julienne in a bun

If the absence of the necessary dishes stop from cooking you, then you should not get upset and deny yourself to taste this satisfying and delicious dishes. You can always get out of this situation and cook Juliene in a bun! Such a feed will not only help you, but also give the dish a kind of highlight.

For the preparation of Julin in the bun Take:

chicken fillet;
mushrooms;
cheese;
cream;
several tablespoons of flour;
butter;
several Middle Buns;
salt to taste.

The process of cooking such a juliene is as follows.

Chicken fillet and mushrooms must be cut into small pieces, salt and fry them in butter within 10-15 minutes.
Grate the cheese on the middle grater, and from the buns to remove all the balls.
Buns need to be removed into a well-warmed oven for 5-10 minutes.
When the mushrooms give juice, they will put it even for about 10 minutes, and then pour milk and add some flour, salt and nutmeg.
You need to decompose the finished mixture on the buns and how to spray all the grated cheese.
In the oven preheated to 180 degrees, remove buns with a finished stuffing and keep them there until the cheese is melted.

3
Rich Julien for Gourmet

Such a version of Juliene will appreciate those who are accustomed to various food research and the classic options for certain dishes no longer cause them experienced delight.

For cooking Juliene for gourmets Take the following set of products:

turkey fillet;
champignon mushrooms;
bacon slices;
cheese;
cream;
butter;
flour;
salt, pepper to taste;
nutmeg.

It is preparing such a julienary in the same way as its classic option.

Turkey fillet, champignon mushrooms and bacon slices need to cut into small cubes and fry them on creamy oil. It is necessary to fry in such a sequence: first the turkey fillet, then mushrooms and the most recent pieces of bacon. Do not forget to salt everything well. All this will take you about 20-25 minutes. At this time, do the cooking sauce Bezamel.

To do this, melt a piece of butter, add cream into it and bring the sauce to a boil. Remove it from the fire, add a little flour and stir well. Flour should not form lumps. Add a nutmeg, salt, pepper to the finished sauce.