The French word "julienne" means a way of cutting the ingredients into thin strips. In Russia, julienne has become a dish - a delicious hot snack. According to the rules, it should be called "julienne-cocotte" - i.e. a dish served in a special cocotte maker.
It is necessary
- - cocotte makers,
- - plates,
- - napkins.
Instructions
Step 1
Julien differs from other dishes in that, when served, it is not laid out on plates from a common pot or frying pan, but is brought in special cocotte bowls. A cocotte bowl is a small container, designed for only one serving, made of refractory material and has a long handle, like a frying pan. The most common are ordinary metal cocotte makers, but both ceramic and glass will do. Their volume may be different, but in any case, it is designed for one serving, approximately about 100 grams. The shape of the cocotte maker can also be different - deeper, like a bucket, or shallow, like a frying pan. The main thing is separate dishes for each eater.
In the cocotte maker, julienne is prepared, and in it is served on the table.
Step 2
Prepare small flat plates before serving julienne. If the cocotte makers are very small, then saucers are also suitable. Place an 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. As a last resort, fold the napkin in four. Ideally, the napkin should be carved and decorative. It is not used for drying hands, but for placing very hot dishes.
Step 3
Serve Julien hot to your guests. Place a small spoon on the plate next to the cocotte maker. They eat julienne with a spoon, with the other hand holding the handle of the cocotte maker. So that no one gets burned, it is necessary to wrap the handle in another napkin.
Step 4
If you don't have a cocotte maker, it is quite possible to serve julienne in any small portioned container. You can even spread it out in tartlets. There are recipes for making julienne directly in buns or baskets. There is only one serving rule - julienne must be hot.
Step 5
The portions should be small. Do not offer a garnish for julienne. This is not a separate dish, but an appetizer that is served before the main course to awaken the appetite.
