French food is popular in many countries. If our compatriots ask what kind of French food they know, most will almost certainly call julienne. This snack is like no other. It represents pieces of meat, mushrooms, vegetables, baked in a thick sauce and almost always under a cheese crust. Served dish in cocottes, in which it is prepared. However, our compatriots invented an alternative way to prepare and serve their favorite French food - in edible baskets made of sand, puff, or other dough. Especially revered in our country juliens with mushrooms and chicken in tartlets. This snack is suitable for a family dinner, and for a friendly party, and for a festive buffet. Find a person indifferent to her, almost impossible.
Cooking Features
Despite the exquisite taste that has conquered the stomachs of many gourmands, juliens with mushrooms and chicken are cooked simply and quickly. The process of cooking in tartlets is somewhat different from the traditional, but even an inexperienced cook can make such a dish. You just need to know a few moments, ignoring that you will not be able to cook the juliens in tartlets.
- To prevent tartlets from being soaked during cooking, they must first be made ready and, thus, minimize the baking time. If you put raw foods in baskets, they will not only soak the dough, but they will also be cooked for a long time, which is why the baskets can burn.
- There is one secret whose knowledge will help prevent the disintegration of the tartlets during baking. If you grease the baskets from the inside with protein and dry in the oven for a few minutes, they will be covered with a thin film that will prevent the penetration of liquid ingredients into the dough.
- Julienne can be cooked in purchased tartlets, but they are not too difficult to make on your own. When preparing tartlets for julienne at home, they can be baked not in dough tins, as is usually done, but in coconuts, unless their upper part is already lower or middle. Some housewives even manage to make tartlets with handles, which, however, play an exclusively decorative role.
- If you do not want the crust to bake with the baking julienne, it is not necessary to exclude this ingredient from the recipe. Chopped grated cheese can be mixed with the sauce, fluffed with sour cream or mayonnaise, or simply add just 5 minutes before the end of the heat treatment, so that it barely has time to melt.
Despite the fact that there are two identical main ingredients with mushrooms and chicken, there are several recipes for its preparation, and each variant has its fans.
Juliet Tartlets
Composition:
- margarine or butter - 0, 25 kg;
- chicken egg - 2 pcs .;
- wheat flour - 0, 4 kg;
- granulated sugar - 20 g;
- salt - 2-4 g;
- water - 40 ml.
Method of preparation:
- Divide the eggs into whites and yolks. Proteins for the test are not needed, but you should not throw them away: they will be required in the next step.
- Combine yolks with sugar and salt, add a couple of tablespoons of water to them. Whisk with a whisk.
- Sift flour.
- Finely chop the butter or margarine with a knife.
- Place the margarine over the flour, stir it with a spoon or spatula.
- Pour in the yolk mass, knead the dough. You can only stir it with your hands at the last stage: shortbread dough does not like the heat of the human body. First, the ingredients are mixed with a spatula or mixer with a special nozzle.
- Roll the dough into a ball, wrap with cling film and for at least half an hour, or better, even put it in the fridge for an hour.
- Grease the molds. You can use standard dough baking molds. You can do the original and take a square, rectangular, cylindrical shape. Lubricate need only metal. Ceramic or glass forms, as well as silicone do not need it.
- Remove the dough from the refrigerator, roll it into a 3-4 mm thick layer.
- Cut the dough into squares, the area of which will cover the bottom and walls of the prepared molds.
- Spread the dough in molds, press it to the edges. Cut off excess dough.
- Heat the oven to 200-220 degrees (at a lower temperature, shortbread dough is not baked).
- Pierce the bottom of the dough, which is in the molds, in several places with a fork.
- Put the dough into the oven and bake it for 10 minutes.
- Whisk the egg whites with a whisk, smear the tartlets inside them. Return to oven for 3-5 minutes.
- Allow the tartlets to cool slightly, carefully remove from the molds.
Filling tartlets with julienne filling can be started without waiting for them to cool completely.
Chicken julienne with mushrooms in cream sauce in tartlets
Composition:
- boiled chicken meat - 0, 2 kg;
- fresh champignons - 0, 3 kg;
- cream with fat content of 20% - 0, 2 l;
- onions - 100 g;
- flour - 20 g;
- butter - 40 g;
- salt, pepper - to taste;
- hard cheese - 100 g;
- tartlets with a diameter of 5-6 cm - 15 pcs.
Method of preparation:
- Boil the chicken. You can use the breast and ham. From the chicken leg the dish is fatter, from the breast - more tender, but not much difference.
- Cool the finished chicken, remove the skin from it. Separate the poultry meat from the bones. Finely chop it or just break it into small pieces. The recipe indicates the weight of already boiled and cleaned meat.
- Wash mushrooms, pat dry with a napkin, cut into strips or cubes. It is not necessary to shallow much, as in the process of frying the mushroom pieces will decrease.
- Peel the onion, cut into small cubes.
- Melt butter, put onion and mushrooms in it. Fry them until excess moisture evaporates from the pan.
- Add chicken, salt and pepper the dish, mix.
- Sprinkle it with flour, stir.
- Pour in the cream and cook, stirring until the mass in the pan thickens.
- Spread hot julienne on tartlets, sprinkle it with cheese, pre-ground on a grater with small holes. From contact with hot julienne cheese should at least melt a little. This makes it possible to do without roasting the products, but still, to get a more attractive and tasty tartlet dish, it is recommended to put the oven in the preheated to 180-200 degrees for at least 5 minutes.
It is possible to warm tartlets with julienne to make the cheese melt and brown, in a microwave oven. Baskets with julienne just put in the microwave for 2-3 minutes.
Chicken julienne with mushrooms in cream sauce in tartlets
Composition:
- chicken breast fillet (raw) - 0, 35 kg;
- fresh champignons - 0, 2 kg;
- hard cheese - 100 g;
- vegetable oil - 50 ml;
- salt, pepper - to taste;
- sour cream - 0, 25 l;
- milk - 0, 25 l;
- butter - 40 g;
- flour - 20 g;
- tartlets - 20 pcs.
Method of preparation:
- Boil the chicken breast in salted water until tender, remove the skin and bones. Each piece of fillet cut across into 3 parts. Disassemble the chicken into fibers.
- Mushrooms, washed and dried, cut into plates, fry in vegetable oil until tender.
- Lightly salt and pepper the mushrooms, add the chicken to them, stir, fry for 2-3 minutes.
- Spread the mixture of mushrooms and chicken fillet on tartlets, trying to distribute it equally.
- In a saucepan, melt the butter.
- Whip it with a whisk, add flour in it.
- Continuing to beat the contents of the skillet with a whisk, enter the milk. It is important to ensure that the sauce turned out without lumps, otherwise it will have to be filtered through a sieve and only then proceed to the next stage of preparation.
- Cook the sauce until it thickens. Remove from the heat and mix with sour cream, getting a homogeneous sauce. You can pepper and salt.
- Pour the mushrooms and chicken in the tartlets over the sauce.
- Sprinkle grated on a grated cheese.
- Place the baskets in the oven heated to 180 degrees and bake them for 10-15 minutes, until the filling is covered with a delicious crust of melted cheese.
Serving tartlets with julienne is recommended hot, but after cooling, they retain a pleasant taste.
Julienne in tartlets in a hurry
Composition:
- canned champignons - 100-150 g;
- boiled or smoked chicken breast (fillet without skin and bones) - 150 g;
- processed cheese - 150 g;
- sour cream or mayonnaise - 50 ml;
- tartlets - 10 pcs.
Method of preparation:
- Cut the chicken meat into small pieces.
- Drain the liquid from the jar with canned mushrooms, cut the mushrooms themselves into small cubes, mix with chicken.
- Chop grated cheese with large holes. Make it easier if you pre-place it for 20 minutes in the freezer.
- Put the cheese to the chicken and champignons, add sour cream or mayonnaise, mix.
- Fill with the prepared mass of tartlets. Put them on a microwaveable dish.
- Turn on the microwave at minimum power for 5 minutes.
- Allow the tartlets to cool slightly, remove the dish from the microwave and serve the appetizer right on the table.
According to this recipe, tartlets of juliens can be cooked in just 20 minutes. He will help out in case of unexpected arrival of guests.
Julienne in tartlets is a delicious and satisfying dish that almost everyone likes. It can be made to the festive and everyday table, as the preparation of food is not difficult. Champignons in any of the recipes can be replaced with porcini mushrooms, the taste and flavor of the snack will only benefit.
