2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The term julienne describes not only one of the most delicious dishes of meat and mushrooms, but is also used to name a technique for cutting meat, vegetables and fruits into very thin strips.
The rule is that the strip should be three to five centimeters long and no thicker than two millimeters. As this technique involves fine cutting, the products cannot be subjected to heat treatment for a long time. Vegetables cut in this way are ideal for garnish and soup.
The julienne technique is used to minimize heat treatment and preserve the natural texture of the products.
Potato julienne soup was in vogue in nineteenth-century France. It was made from sliced sorrel, celery, carrots and beets, and sliced onions, which were fried and then boiled for a few minutes in broth.
If you want to surprise your guests with real julienne, you can use fresh, dried, canned or frozen mushrooms. The frozen mushrooms are rinsed and drained, the dried ones are soaked in hot water until they swell and drained.
For the classic julienne, the mushrooms should be cut into thin strips, as this contributes not only to the beautiful appearance of the dish, but also to its taste.
You need fresh chicken fillet for julienne. It is cut into thin strips, and the onion - in circles or semicircles. To make the most delicious julienne, you need five hundred grams of mushrooms, five hundred grams of chicken fillet, two onions, three hundred milliliters of cream, two hundred grams of hard cheese or melted cheese, salt, pepper, butter.
In a deep frying pan, fry the onion in butter until translucent. Add the mushrooms and meat and fry until done. Add black pepper and salt.
When the liquid has completely evaporated, turn on the oven. In pots or other fireproof dishes, divide the julienne into portions, pre-grease the dishes with oil.
Drizzle with cream sauce. Fry a tablespoon of flour with a little butter, add the cream and stir. Add the melted cheese or sprinkle with grated yellow cheese and bake until golden.
Serve in the dishes in which you have prepared the julienne. You can use julienne as a main course, or you can serve it as a side dish.
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