Cut green onions into long tubes - 3 pieces for each palm.

Cut the onion tubes into noodles, but cut through not completely. It turns out such a skirt with a long fringe.

In order for the onion to twist well, you need to buy freshly cut. Also, for better twisting, the resulting “skirts” can be chatted a little in warm water.

Then a “skirt” of a larger diameter is taken and a smaller one is inserted into it, then another and another ... (the principle of a telescopic tube is used).

Olives are strung on skewers for kebabs, and greens are put on top. Instead of skewers, you can also use hard tubes for cocktails cut obliquely at the ends.

In order for the palms to stand steadily in the salad and not fall, they should be stuck into a half of a large radish or into a cucumber cut along the length.

Design options with sweet pepper palm crowns:

Decoration of fish or meat rolls with a “palm tree” on a pineapple “island” and a “sea” from broken jelly pieces:

"Palms" from slices of banana, kiwi and tangerine slices:

Cut off a 5 cm long piece from the cucumber. Cut in half lengthwise. Make longitudinal cuts on the peel with a knife (this is called "karbovanie"). Cut strips to use for the stem of a decorative flower.

Cut the processed cucumber slice into thin slices. Divide them in half and use as chamomile petals.

Fill the "flower" with cherry tomato halves.

Design option with "roses" of salted fish:

Ingredients:
2 bunches lettuce
6 tomatoes
1-2 cucumber bunch green onions
2 st. l. olive oil
6 tsp lemon juice
200 g cheese
12 black olives
salt and pepper - to taste

Cooking

Dry the washed salad. Cut across, arrange on a platter.

Cut the tomatoes into quarters and put on the salad.

Run a fork along the cut of the cucumber to make grooves, then cut along the grooves and put on top.

Chop green onions (batun, chives, etc.), sprinkle the dish with mint and oregano.

In a separate bowl, mix the olive oil, lemon juice, salt, pepper and pour over the salad mixture.

Decorate the salad with diced cheese and olives.

See the GREEK CUISINE section.

Ingredients:
stale bread - 100-150 g
tomatoes - 3 pcs.
cucumber - 1 pc.
parsley
green onion
garlic - 1-2 teeth.
onion - 1 pc.
olive oil
vinegar
mustard

Cooking

Cut the crusts off the bread, soak in cold water and crumble into small crumbs.

Blanch the tomatoes, remove the seeds and chop finely. Cucumber cut into small cubes. Finely chop the onion and green onion, squeeze the garlic through a garlic press.

Mix bread crumbs and chopped vegetables and refrigerate for 1-2 hours.

For refueling:

Vegetable oil - 2 tbsp. spoons

Olive oil - 2 tbsp. spoons

Vinegar - 1 tbsp. the spoon

Mustard - 1 teaspoon

Season the salad, sprinkle with herbs and decorate, as indicated in the photo.

White "roses" from radish and other decorations:

Cm.

For the simple manufacture of various flowers from vegetables, see. CARVING-2. Teaching home carving techniques with step by step photos

Short spirals are a good decoration for both cold meat dishes and salads.

To make spirals, you need small tender cucumbers with a small amount of seeds.

Similar "roses" can also be made from cucumber peel, boiled beets and carrots cut into strips, salted fish strips, thin slices of cheese, etc.

Making "roses" from tomatoes:

"Roses" and other decorations from different products:

Cm. CARVING-2. Teaching home carving techniques with step by step photos

Cm. CARVING-2. Teaching home carving techniques with step by step photos

Cm. CARVING-2. Teaching home carving techniques with step by step photos

Lemon "butterflies" are decorated with floured and fried slices of salmon, sole.
On small plates put one "butterfly". On large pieces or a dish with pate, several such "creatures" can "fall down".

Citrus Jewelery:

Cm. CARVING-2. Teaching home carving techniques with step by step photos

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Fried Chicken Orange Slice Border:

Fried bird on a "cushion" of greens:

In the same way, flowers are cut out of cucumber, carrots, beets, pineapple, etc.

See section SANDWICHES and p. Buffet. EXAMPLES OF DECORATION OF SANDWICHES

PAPILLOTS (fr. papillote - paper wrapper). Used in restaurant cuisine, paper tubes with various cutouts and scallops, with which they hide the ends of animal or bird bones protruding from the meat. Papillots also play the role of a handle by which you can hold the portion without getting your hands dirty on the fat, and make it easier to cut the portion into smaller pieces.

Papillottes first appeared in the 19th century in French restaurant cuisine, from where they quickly spread to many cuisines of the world, incl. and Russian restaurant cuisine. Papillots were especially widely used in Soviet restaurants and in communist Kremlin cuisine.

To decorate fried game, cutlets and chops with a bone, hams on the bone, paper curlers and rosettes are used.

For papillots, a sheet of paper is folded three times in length, then the edge of the paper is folded 1-1.25 cm wide and strips are cut evenly across the entire width of the paper with a sharp knife or scissors. The paper is cut into 4 strips, wrapped around a round stick, giving the appearance of a flower, and its ends are folded.

To make a rosette, paper 12:12 cm in size is folded into 4 layers (in half and again in half), cut obliquely and corrugated with a thin cloth. Then the sharp tip of the rosette is cut off, the rosette is unfolded and put on the hairpin and on the bone (see below).

"... I never wrote about how to cook fish in papillots. A papilot, dear stupid, in cooking is a twisted cut piece of paper, which is usually put on the bones of cutlets or fried poultry. Well, except that Giedrius managed to cook catfish in a papilot his lady, which was twisted into her hair."

(an excerpt from Lithuanian literature of the 20th century).

The scheme for making a simple papillot:

1. Paper should not be very thin - printer paper is best.

2. Take thick white paper and cut out a strip about 8 cm long and 4 cm wide.

3. Fold the strip along its middle along.

4. Cut the folded paper along the fold with scissors into uniform notches - you get something like a fringe.

5. Wrap a round stick in a spiral with cut paper, the diameter of which matches the diameter of the bone.

6. Glue the end of the paper strip with edible glue made from brewed starch or flour, or gelatin, or attach with tape.

NOTE. Although recently, for simplicity, papillots are often glued with adhesive tape, but it must be admitted that adhesive tape does not agree well with edible products, therefore food glue made from flour or starch, or gelatin is always more preferable.

7. Trim the bottom of the cuff with scissors.

Use ready-made papillots to decorate the bird.

Photo of step-by-step production of the simplest papillot:

In the old days, very complex and beautiful papillots were usually bought ready-made, but after some training they are easy to make yourself. It will turn out even better: purchased papillots are usually glued either with glue or even with adhesive tape, which is not very suitable for food.

This option is done without the use of any glue. It is described in the book of the 19th century French culinary specialist Jules Gouffé, "Livre de Cuisine".

Now the papillot assembly remains. First of all, you need to find out what size papilot you need. On a ham bone, it will be one size, and on a quail, it will be completely different.

The end of the leg bone of a standard broiler chicken, for example, is about the same size as the bone of the phalanx of the thumb, which is closer to the end of the finger.

Before frying, roughly measure the size of the end of the bone. In this case, the bone can be immediately cleaned by cutting off the skin.

The papillot is assembled like this:

the cut edges of the first piece of paper are bent 90 degrees, and the two layers of paper are slightly moved apart so that the cut edges become triangles.

Then, without releasing, the piece of paper is wound onto the base of the desired diameter (say, on a finger or the end of a wooden spoon) so that the cut edges lie layer by layer (see photo).

The sharp end of the other piece of paper is cut off, it unfolds, and we get something similar to flower petals with a hole in the middle (if you get something more like a fern, turn it the other way).

(Such a decorative piece of paper is no longer called a papillot (cut paper), but a "rosette" (paper folded with a flower), i.e. our papillot is a combination of papillot and rosette.)

The end of the twisted piece of paper is inserted into the hole of the other.

You may need to enlarge the hole a little (fold again and cut off the tip a little more).

It is better to make a smaller hole first and then enlarge it - this way there is less risk that it will be too large for our papillot (this would mean that the second piece of paper should be started from the beginning).

The result is something like this:

Then we cut off the cylindrical ends with scissors so that they remain 1-2 cm long.

This is how the finished papillot looks on the served culinary product:

NOTE. Reading the description of the manufacturing process of this papillotte takes more time than the production itself.

Having got the hang of it and understanding what's what, two such papillots can be made in 8-10 minutes. On a chicken, they may look a little too pompous, but on a festive goose, duck or turkey, they can become a simple but effective decor accent.

The functional meaning of such papillots, in addition to decoration, is that you can take and eat for them without getting your hands dirty.

Various variations are also possible:

Make the middle part thinner and much longer,

Make the petals bigger or even lay two rows of petals, which are sometimes turned in one direction, and sometimes in different directions.

These more elaborate papilots are usually worn over the ham bone.

Rarely found on sale ready-made papillots usually consist only of a cut part, which is glued together with glue or adhesive tape.

All proportions are by eye.

Wash the chicken drumsticks, pull off the skin like a stocking, almost to the end

(it is well kept on the convex part of the bone).

Chop off the bone with meat, leaving a thickened tip (which holds the skin).

Pass the meat through a meat grinder or chop very finely with a knife.

Separately, finely chop and fry the onion, then add also finely chopped mushrooms, fry together until the liquid evaporates.

Combine minced chicken with onions and mushrooms, add spices to taste, salt, pepper, tightly fill the skin of the legs with the resulting minced meat, but not completely, so that the skin remains to cover the minced meat.

Lubricate the shins with honey (it will not be the same without honey!), put on a baking sheet greased with vegetable oil, turning the longer part of the skin down.

Put the walnuts cut into medium pieces on top, pressing them to the skin so that they stick.

Bake in the oven until tender (toasty brownish color, which will give honey), cool,

Put on the tips of the shins (those with a bone) paper papillots and serve cold.

Fried turkeys garnished with papillottes

In Stalin's times, rich decoration of dishes was practiced, even turning into some excess.

Filler perch.

Standard Soviet overload of decorations, nets of unleavened dough, carved citrus fruits, heaps of butter and cucumbers with lettuce and herbs.

(photo from Stalin's cooking)

Fish salad with vegetables

To prepare this delicious dish, which you can treat not only your family, but also your friends, you need, first of all, to determine what this very “julienne” is.

Some sources claim that the word "julienne" in cooking comes from the proper name Julien. According to other sources, the name "julienne" comes from the French julienne, which means "July". So the French called summer soup with vegetables cut in a special way. Vegetables for such a soup were cut into thin strips (root crops), and onions and tomatoes were cut into thin rings. Subsequently, this method of cutting began to be used for salads and sauces.

In modern cooking, the term "julienne" refers to the cold processing (slicing) of vegetables intended for soups or sauces, which gives the most delicate texture or speeds up the readiness of a dish from young vegetables or shoots.

Salads made from thinly sliced ​​vegetables are called julienne, and soup in which vegetables are cut in this way is called julienne soup.

In modern Russian cuisine, a special group of hot appetizers of mushrooms or vegetables baked in cream, sour cream or bechamel sauce under a cheese crust is usually called.

Julienne is cooked not only with mushrooms and vegetables, but also with meat, chicken or seafood.

To learn how to cook this delicious dish, let's first listen to the advice of professionals.

1. Vegetables - pumpkin, zucchini, root crops - are cut into thin strips, tomatoes, onions are also cut into thin strips or thin rings.

2. Mushrooms - champignons, white and various forest mushrooms with fleshy caps - cut into strips or cubes.

3. Meat products - chicken, veal or soft pork - are taken pre-cooked, cut into strips or cubes, ham or smoked meats are also cut into strips or cubes.

4. Seafood - shrimp, squid, mussels - is taken raw, blanched for 2-3 minutes in boiling salted water and discarded.
If seafood is boiled-frozen, it must be thawed before cooking.

5. Cream, fat sour cream, bechamel sauce, etc. are used for pouring (filling must certainly be warm).

6. For julienne, those types of cheese are used that melt well when heated (Gruyère, Emmental, Gouda, etc.). Cheeses can be mixed with ground breadcrumbs - this is how a crispy crust is formed.

7. Prepared products are placed in cocotte makers by three quarters, poured with sauce or cream, covered with cheese and put in the oven for 15-20 minutes, depending on the composition.

Julienne is cooked in special dishes made of stainless steel or heat-resistant ceramics, they are called cocottes and chill molds. The dish is served at the table in the same dish in which it was prepared. And in order not to get burned, papillots are put on the handles of the cocotte makers, and a paper napkin folded in a triangle is put on the handles of the chiller.

A cocotte fork or a teaspoon is served with julienne in a cocotte maker, the cocotte maker is placed on a plate so that its handle is to the left of the guest, and the handle of the cocotte fork (teaspoon) is to the right.

A snack fork is served to julienne in the chiller and the chiller is placed in such a way that its handle is to the right of the guest.

To make a papillot, you need to fold a sheet of paper three times in length, then bend the edge of the paper 1-1.25 cm wide and cut strips evenly across the entire width of the paper with a sharp knife. Cut the paper into 4 strips, screw it onto the handle of the cocotte maker, giving it the appearance of a flower, and fold the ends.

What to do if you don’t have a cocotte maker or a chiller, but you really want to cook julienne? Don't despair and get ready! Ceramic pots are suitable for this. And if they are not on the farm, julienne can also be cooked in a pan, such that it can then be placed in the oven. Can be used for julienne and baking dish. The main thing would be the desire to please your loved ones with this delicious dish, and our recipes, as always, are at your service.

julienne mushroom

Option number 1

Required: 200 g of mushrooms, 200 g of hard cheese, 3 tbsp. spoons of mayonnaise, 1 onion, vegetable oil, salt, black pepper to taste.

Mushrooms and onions cut into small pieces or thin strips. Fry in vegetable oil until tender, salt and pepper to taste.

Put prepared mushrooms with onions in cocotte makers or ceramic pots. Drizzle with mayonnaise and sprinkle with grated cheese.

Cook the julienne in the oven at 200 degrees for 10-15 minutes.

Option number 2

Required: 500 g of fresh mushrooms, 2 onions, 200 g of sour cream, 300 g of hard cheese, vegetable oil, salt and black pepper to taste.

Cut into thin rings or small cubes and put in a pan with hot vegetable oil, fry a little, add the mushrooms, cut into thin plates, and fry with onions.

Prepare the filling (sauce) as you wish:

1. Sour cream - sour cream can be thickened by adding dried flour or mayonnaise to it.

2. Sour cream mixed with mayonnaise in a 1:1 ratio.

3. Bechamel sauce - fry the flour in a dry frying pan until brown, mix with milk and butter until smooth, salt and pepper to taste.

Fill the cocottes by ¾ of the volume, pour over the sauce and put in the oven for 5-7 minutes. After that, sprinkle with grated cheese or a mixture of grated cheese and breadcrumbs, return to the oven and cook until the cheese is melted and browned.

Julienne with chicken and mushrooms

From the indicated amount of ingredients, 6 cocotte bowls with a volume of 200 ml are obtained.

Would need: 500 g chicken fillet, 500 g champignons, 200 g onions, 200 g hard cheese, 300-350 g cream 15-25% fat or sour cream, 2 tbsp. tablespoons flour, vegetable oil, salt and black pepper to taste.

Boil the chicken fillet until tender (cook for about 20 minutes after boiling). Cool, finely chop.

Finely chop the onion. Clean the mushrooms, finely chop.

Fry the onion in vegetable oil. Add mushrooms. Cook until all the liquid has boiled away (about 10-15 minutes). Then add chicken fillet, salt, pepper to taste, mix, remove from heat.

Lightly toast the flour in a dry frying pan. Add cream, salt, pepper, bring to a boil. Add mushrooms and fillet, mix, remove from heat.

Cheese grate on a coarse grater.

Put this mass in cocottes, sprinkle with cheese (do not cover with a lid).

Put in the oven, bake at 180 degrees until golden brown (about 30 minutes).

julienne pumpkin

Would need: 170 g peeled pumpkin, 100 ml cream, 80 g Gouda cheese, butter, sea salt, ground nutmeg.

Cut the pumpkin with washers no more than 5 mm thick. Washers cut into strips.

Boil a glass of water in a saucepan, salt, put the pumpkin, blanch for 1-2 minutes. put on a sieve, rinse with cold water.

Grease molds with butter. Put the prepared pumpkin, lightly sprinkle with nutmeg. Pour cream (25 g in each mold), sprinkle with grated cheese. Bake in the oven at 200 degrees for 20-25 minutes.

Julien from squid

Would need: 500 g squid, 100 g sour cream, 40 g cheese, 2 tbsp. tablespoons butter, 2 tbsp. tablespoons flour, salt, black pepper to taste.

Scald squid, cool, clean and remove the cartilage, rinse in cold water. Carcasses cut into strips. Fry the squid, stirring constantly, about 15 minutes. Salt, pepper to taste.

For sauce: Melt the butter in a frying pan and gradually stir in the flour until a homogeneous mass is obtained. Stirring constantly, add sour cream, heat, not bringing to a boil.

Arrange the squids in molds, pour over the sauce, sprinkle with grated cheese and bake in the oven.

Serve hot.

Julien "Aristocrat"

Would need: 200 g of champignons, 100 g of shrimp and mussels each, 1-2 onions or 1 stalk of leek, 3-4 tablespoons of sour cream, 50-70 g of cheese, 30-50 g of butter, dill, salt, freshly ground pepper taste.

Wash mushrooms, dry and cut into thin slices or strips.

Finely chop the onion.

Grate the cheese.

Wash greens, dry and chop.

Saute the onion in butter for 2 minutes. Add and cook, stirring, 5-7 minutes.

Then add the mussels and shrimp (without defrosting) and fry over medium heat, stirring until the liquid has evaporated. Add salt and pepper to taste. Put sour cream and mix well.

Sprinkle julienne with chopped herbs and mix again.

Arrange the julienne in cocotte bowls or small ceramic bowls (you can take glass portioned salad bowls).

Sprinkle cheese on top of each serving.
Bake at 180 degrees for 10-15 minutes until cheese is melted.

Have fun in the kitchen and bon appetit!

Poultry dishes need to be able not only to cook, but also to properly serve and eat. The next lesson of the culinary workshop is not devoted to the art of creating delicious dishes, but to the general rules of table etiquette.

Holiday for all occasions

Poultry and offal dishes are an inconspicuous attribute of any festive table, regardless of the season and time of day. You can be served scrambled eggs or scrambled eggs for Sunday breakfast, chicken broth for a gala dinner, poultry in aspic for a dinner party, and spicy wings for a banquet.

Poultry dishes are prepared for the wedding table, for a friendly party, for Christmas and New Year.

The menu is compiled depending on the type of celebration. The main thing is to take into account a certain sequence: the serving of dishes should alternate, that is, boiled chicken should not follow boiled meat.

When choosing a recipe, you should take into account the time of year: in winter it is better to serve roast chicken and hot julienne. In summer and early autumn, as an appetizer for lunch or dinner, you should cook aspic poultry meat or cold chicken fillet rolls.

The perfect appetizer for a formal dinner is stuffed eggs.

If at a festive dinner the first course was preceded by a large selection of appetizers, then the soup should be light. In this case, the specialists of the First Minsk Poultry Farm recommend paying attention to transparent broths with various side dishes (eggs, croutons, omelettes and various pies).

Skewers and papillottes

Dishes and special devices are of great importance for decorating a festive table. For special celebrations, poultry dishes are served on large round porcelain dishes.

It is good to serve fried poultry with apples and oranges or baskets of them, filled with lingonberries, pickled plums, cherries and other canned berries.

At banquets, chickens and other poultry, baked whole, are served on pedestals, around which a complex garnish of vegetables of various colors is placed in separate bouquets and decorated with greens.

To decorate galantine (stuffed chicken) and chauffroy (stuffed game villa), cupronickel, wooden or brightly colored plastic atle skewers are used with beautifully strung pieces of cheese, olives and other decorations from various products.

To decorate fried game, Prague cutlets, paper papilots (white paper cuffs) are used. You can buy them at the store or make your own by folding a piece of paper three times, folding the edge 1.1.25 cm and evenly cutting strips across the entire width. Then the cut paper is wrapped around a stick and given the appearance of a flower.

Food by the rules

Do not eat chicken dishes with your hands. Etiquette strictly prescribes the use of a knife and fork for this, although in some cases you can help yourself with your fingertips.

In order to eat a chicken leg, first the bone is cleaned of meat with a table knife and fork: with a fork turned with the teeth down, hold the leg on a plate, and with a knife carefully cut the meat into thin slices - until it is as far as possible , cut from the bone.

You can eat meat from the bone, taking it in your hand, only if a slop bowl or wet wipes are served, sometimes chicken legs are wrapped in paper caps. A gargle is a small porcelain or glass bowl filled with water into which a slice of lemon has been thrown. It will help get rid of chicken fat and a specific smell. Some restaurants serve wet wipes on a tray instead of mouthwash. Paper caps, "papillots", allow you not to get your fingers dirty when you eat the rest of the meat on the bone.

"... I never wrote about how to cook fish in papillots. A papilot, dear stupid, in cooking is a twisted, cut piece of paper, which is usually put on the bones of cutlets or fried poultry. Well, except that Giedrius managed to cook catfish in his papilot lady that was twisted into her hair."
- one culinary diamond, in response to my note that fish is also cooked in papillots. If someone speaks Lithuanian, you can google the entire text.

It is a pity that such a well-known and independent culinary and nutrition expert has not heard anything about cooking fish in a papilot. The term "en papillote" is familiar to almost every cook or serious culinary enthusiast. After all, it's just cooking in a bag of parchment paper. In another entry I will try to show that this is done, but for now I can demonstrate how to make another kind of papillots, namely, that "twisted cut paper" that is usually put on the ends of the bones of a fried bird, and also on the bone of a ham, when he served in its entirety.

During these times, papillotes are usually bought already cooked, but after some training, it is easy to make them yourself. It will turn out even better: store-bought papillots are usually glued together with either glue or adhesive tape, which is not very suitable for food. The option that I will show is without glue. I found it in Jules Gouffé's 19th century cookery book, "Livre de Cuisine".

We take a sheet of ordinary writing (printer) paper. Fold in half lengthwise, unbend, then each half - another half.

We unbend, then we tear along into two parts. If it does not come off very smoothly, it's not scary, this side will be cut off later anyway. We bend the parts back, and at the place of the bend we bend a strip of 5-7 mm wide, approximately as in the picture.

We unbend the ribbon, fold the paper folded in half in half across, and with scissors on the side of the fold we make cuts every 1-2 mm. You need to try to keep the gaps between the grooves as even as possible. It is better to cut a little more than a little less; I usually cut somewhere a millimeter further than the fold line of the strip. You can also cut two papillots at one time, folding them one on top of the other, it turns out faster.

We take another sheet of paper, fold this time across, and not along, into about three parts. We tear off one of these thirds. We bend the corner to the edge (it turns out a triangle, and we bend this triangle down, so measuring the square. We tear it off.

We bend the square diagonally (and unbend), then along and across. All folds go to one side of the sheet.

We turn the square over to the other side of the sheet, and now fold it so that the folds go in the middle between the already marked lines. It's easier to show than to explain, but I hope the photo will be approximately clear what to do. All these folds are in the opposite direction than in the previous step.

We fold along the lines like an accordion until we get such a triangular little thing. Then cut with scissors along the dotted line.

Now, perhaps the most difficult step. We fold a clean kitchen towel in half, put a piece of paper into the fold so that its straight part, the one that is not cut off, rests in the fold. Through matter, pressing the paper to the table with your hand, we bend it so that it becomes corrugated, like this:

Then all that's left is assembly. First of all, you need to find out what size papilot you need. After all, for example, for a ham bone it will be of the same size, for a quail it will be completely different. The end of the leg bone of a standard broiler chicken, for example, is about the same size as the bone of the phalanx of the thumb (the phalanx that is closer to the end of the finger). Before frying, roughly measure the size of the end of the bone. You can also clean the bone and cut off the skin.
And the papilot is assembled like this: the cut edges of the first piece of paper are bent 90 degrees, and the two layers of paper are slightly moved apart so that the cut edges become triangles. Then, without letting go, the piece of paper spins on the base of the desired size (say, a finger, or the other end of a wooden spoon) so that the cut edges lie layer by layer (see photo). At the other piece of paper, the sharp end is cut off, it unfolds, and we get something similar to flower petals with a hole in the middle (if you get something more like a fern, turn it the other way). The end of the twisted piece of paper is inserted into the hole of another. You may need to enlarge the hole a little (fold again and cut off the tip a little more). It is better to make a smaller hole first and then increase it, so there is less risk that it will be too big for our hairpin, which would mean that the second piece of paper needs to be made from the beginning. The result is something like this:

We cut off the ends with scissors so that 1-2 cm remain. On a chicken, such papillots look like this:

In truth, it took me more time to describe the whole process than to prepare the papillots themselves. Having got the hang of it, understanding what's what, two papillots can be made in 10-15 minutes. On a chicken, they may look silly, but on a festive goose, duck or turkey, they can become a simple but effective accent. And the meaning of such papillots, in addition to decoration - you can take and eat for them without getting your hands dirty. Different variations are also possible: make the middle part thinner and much longer, make the petals bigger, or even lay two rows of petals, which sometimes turn in one direction, and sometimes in different directions. These more elaborate papilots are usually worn over the ham bone. And purchased papillots usually consist only of a cut part, which is glued together with glue or adhesive tape.

I think that children would also be happy to participate in this process. This is a great opportunity for them to join in the preparation of the festive table.

PAPILOTS(fr. papillote - paper wrapper). Used in restaurant cuisine, paper tubes with various cutouts and scallops, with which they hide the ends of animal or bird bones protruding from the meat. Papillots also play the role of a handle by which you can hold the portion without getting your hands dirty on the fat, and make it easier to cut the portion into smaller pieces.
Papillottes first appeared in the 19th century in French restaurant cuisine, from where they quickly spread to many cuisines of the world, incl. and Russian restaurant cuisine. Papillots were especially widely used in Soviet restaurants and in communist Kremlin cuisine.

To decorate fried game, cutlets and chops with a bone, hams on the bone, paper curlers and rosettes are used.
For papillots, a sheet of paper is folded three times in length, then the edge of the paper is folded 1-1.25 cm wide and strips are cut evenly across the entire width of the paper with a sharp knife or scissors. The paper is cut into 4 strips, wrapped around a round stick, giving the appearance of a flower, and its ends are folded.
To make a rosette, paper 12:12 cm in size is folded into 4 layers (in half and again in half), cut obliquely and corrugated with a thin cloth. Then the sharp tip of the rosette is cut off, the rosette is unfolded and put on the hairpin and on the bone (see below).

The scheme for making a simple papillot: 1. Paper should not be very thin - printer paper is best.
2. Take thick white paper and cut out a strip about 8 cm long and 4 cm wide.
3. Fold the strip along its middle along.
4. Cut the folded paper along the fold with scissors into uniform notches - you get something like a fringe.
5. Wrap a round stick in a spiral with cut paper, the diameter of which matches the diameter of the bone.
6. Glue the end of the paper strip with edible glue made from brewed starch or flour, or gelatin, or attach with tape.
NOTE. Although recently, for simplicity, papillots are often glued with adhesive tape, but it must be admitted that adhesive tape does not agree well with edible products, therefore food glue made from flour or starch, or gelatin is always more preferable.
7. Trim the bottom of the cuff with scissors.
Use ready-made papillots to decorate the bird.
Photo of step-by-step production of the simplest papillot:

		Fold paper of a suitable size in half lengthwise.
		From the side of the fold, we make uniform cuts with scissors.
		We roll up a strip with cuts in a "roll" according to the size of the bone and fasten it with food glue or tape.
		Ready papilot. NOTE. If possible, involve your children in making papillots - they really like it.
		Ready-made papillots on a culinary product.

A more complex papilot without gluing, designed by a 19th-century French culinary specialist JULES GOUFFE

This option is done without the use of any glue. It is described in the book of the 19th century French culinary specialist Jules Gouffé, "Livre de Cuisine".

		We take a sheet of ordinary writing (printer) paper. Fold in half lengthwise, unbend, then each resulting half - again in half lengthwise.
		Unfold the paper and tear lengthwise into two parts. If it does not come off very smoothly, it's not scary, this side will be cut off later anyway. We bend the received 2 parts back, and from the side of the fold we bend a strip of 5-7 mm wide as shown in the picture - with this narrow fold we mark the place where the fringe is cut.
		We unbend the narrow fold, fold the paper folded in half in half across (to speed up the work, cut in two layers at once) and with scissors from the side of the fold we make cuts every 1-2 mm. You need to try to keep the gaps between the grooves as even as possible. It is better to cut a little further from the fold line than a little less; usually cut somewhere 1 millimeter beyond the fold line of the strip. You can cut two papillots at once in one go, stacking them one on top of the other to make it faster.
		We take another sheet of paper, fold this time across, and not along, into about three parts. We tear off one of these thirds. We bend the corner to the edge - we get a right-angled isosceles triangle, and we bend this triangle down, so measuring the square. We tear it off.
		We bend the square diagonally and unbend, then fold along and across. All folds are made to one side of the sheet.
		We turn the square over to the other side and now fold it so that the folds go in the middle between the already marked lines - see photo. We make all these folds to the other side of the sheet than in the previous step.
		We fold along the lines, like an accordion, until we get such a paper triangle. We cut the triangle with scissors along the dotted line indicated in the photo.
		Now the hardest step. We fold a clean kitchen towel in half, put the cut out paper figure into the fold so that its straight part, the one that is not cut off, rests on the fold of the towel. Through the matter, pressing the paper to the table with your hand, we bend it so that it becomes corrugated, as shown in the photo.

Now the papillot assembly remains. First of all, you need to find out what size papilot you need. On a ham bone, it will be one size, and on a quail, it will be completely different.
The end of the leg bone of a standard broiler chicken, for example, is about the same size as the bone of the phalanx of the thumb, which is closer to the end of the finger.
Before frying, roughly measure the size of the end of the bone. In this case, the bone can be immediately cleaned by cutting off the skin.
The papillot is assembled like this:
the cut edges of the first piece of paper are bent 90 degrees, and the two layers of paper are slightly moved apart so that the cut edges become triangles.
Then, without releasing, the piece of paper is wound onto the base of the desired diameter (say, on a finger or the end of a wooden spoon) so that the cut edges lie layer by layer (see photo).
The sharp end of the other piece of paper is cut off, it unfolds, and we get something similar to flower petals with a hole in the middle (if you get something more like a fern, turn it the other way).
(Such a decorative piece of paper is no longer called a papillot (cut paper), but a "rosette" (paper folded with a flower), i.e. our papillot is a combination of papillot and rosette.)
The end of the twisted piece of paper is inserted into the hole of the other.
You may need to enlarge the hole a little (fold again and cut off the tip a little more).
It is better to make a smaller hole first and then enlarge it - this way there is less risk that it will be too large for our papillot (this would mean that the second piece of paper should be started from the beginning).
The result is something like this:

Then we cut off the cylindrical ends with scissors so that they remain 1-2 cm long.
This is how the finished papillot looks on the served culinary product:

NOTE. Reading the description of the manufacturing process of this papillotte takes more time than the production itself.
Having got the hang of it and understanding what's what, two such papillots can be made in 8-10 minutes. On a chicken, they may look a little too pompous, but on a festive goose, duck or turkey, they can become a simple but effective decor accent.
The functional meaning of such papillots, in addition to decoration, is that you can take and eat for them without getting your hands dirty.
Various variations are also possible:
- make the middle part thinner and much longer,
- make the petals bigger or even put two rows of petals, which sometimes turn in one direction, and sometimes in different directions.
These more elaborate papilots are usually worn over the ham bone.
Rarely found on sale ready-made papillots usually consist only of a cut part, which is glued together with glue or adhesive tape.