The French word "julienne" means a way to cut the ingredients into thin strips. In Russia, julienne has become a dish - a delicious hot snack. According to the rules, it should be called "julien-cocot" - i.e. A dish served in a special cocotte.
Pick your recipe
You will need
- - cocotte makers,
- - plates,
- - napkins.
Instruction manual
1
Julien differs from other dishes in that when he is served, they are not laid out on plates from a common pot or pan, but brought in special cocotte makers. Kokotnitsa is a small container, designed exclusively for one serving, made of refractory material and having a long handle, like a frying pan. The most common are ordinary metal cocotte makers, but ceramic and glass will do. Their volume may be different, but in any case, it is designed for one portion, approximately about 100 grams. The shape of the cocotte can also be different - deeper, like a bucket, or small, resembling a frying pan. The main thing is a separate dish for each eater.
Julienne cooks in a cocotte, and it is served on the table.
2
Before serving julienne, prepare small flat plates. If the coconuts are very small, then saucers are also suitable. Put the unfolded napkin on a plate. Try to choose a napkin so that when opened it is not much larger than the diameter of the plate. In a pinch, fold the cloth four times. Ideally, the napkin should be carved, decorative. It is not used for wiping hands, but in order to put very hot dishes.
3
Bring hot guests to Julien. Put a small spoon on a plate next to the cocotte. Julien is eaten with a spoon, with the other hand holding the handle of the cocotte. So that no one gets burned, it is necessary to wrap the handle in another napkin.
4
If you do not have a cocotte, it is quite possible to serve julienne in any small portioned containers. You can even lay it out on the tarate. There are recipes for making julienne directly in buns or baskets. The rule of serving is one - julienne must be hot.
5
Servings should be small. Do not offer a side dish to Julien. This is not an independent dish, but an appetizer that is served in front of the main dish to arouse appetite.