Julien. Recipe hot appetizers of different products

Julienne – is very common and a favorite hot appetizer. It is made of different products – vegetables, mushrooms, different meats, fish and seafood, which is filled with sauce, sprinkled cheese and baked. Hot appetizers in a special way it is served. Primarily for filing using a special small batch skovorodochki or plates of refractory ceramics, in which they are pre-baked. For the preparation and filing of Julien meant ramekins – metal or metal-ceramic small containers with long handles, which put a "Flirty" paper curlers to get burnt. Products for Julien needs to be cut very finely into strips or cubes so that you can eat without using a knife. In fact, cutting small strips or cubes of vegetables and meat and is in French cuisine, the name “Julien”.

In the preparation of classic Julien must adhere to certain rules. First, chop the vegetables, mushrooms and meat are very small and thin strips. Second, the seafood used to julienne raw, pre-blanshirovat them in slightly salted water, and meat products – has already cooked. Thirdly, the sauces, the dressing for Julien needs to be warm. Fourth, before baking filled sauce products should be sprinkled with grated cheese varieties that have a spicy-hot flavor and good melt.

A selection of hot snacks-Julien very well with pancakes. Served julienne in pancakes the following way. Fold the pancakes envelope or ‘cask", inside of which lay a hot snack. Pancakes with julienne work is very satisfying and it can be not only a good hot snack, but a full second course.

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Julienne. Recipe with chicken

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Julienne. Recipe with mushrooms

A Very popular and favorite cook mushroom julienne in the following way. White mushrooms and champignons boil with spices and cut into small strips. Fill the mushrooms with sour cream or cream sauce, warmed in a frying pan, spread the mixture into ramekins, sprinkle with grated cheese and bake.

Julienne with mussels

Julien should get canned, or raw (pre-blancheroche in salted water) mussels. Cut them in small cubes. Finely chopped onion fried in butter. Mussels and onions put in a clay pot, pour thick cream, sprinkled with cheese and baked in the oven until tender.

Julienne. Recipe with meat products

Boiled beef or pork into thin strips. Finely chopped onion, and fresh mushrooms sauté in butter with spices and a small amount of flour. Put in the mushrooms, sour cream, warm. In a clay pot put meat into strips, top with onion-mushroom mixture, sprinkle with cheese and bake.

Julienne. Recipe with zucchini and carrots

Sliced fine julienne zucchini, onions and carrots saute in butter until soft. Put the ramekins, sprinkle with nutmeg, pour sour cream or thick cream, sprinkle with cheese and bake.

To julienne in kokotnitsy not burnt, smeared them with butter and put on a baking sheet, the bottom of which poured a small amount of water.

Hot appetizer so called hot that is served to the table piping hot, right out of the oven, so Julien should be baked just before the guests arrive, in the cold, it becomes tasteless.