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

We cut the onion tubes into noodles, but do not cut them all the way through. It turns out to be a skirt with a long fringe.

In order for the onion to curl well, you need to buy freshly cut ones. Also, for better curling, the resulting “skirts” can be slightly dangled 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 pipe is used).

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

To ensure that the palm trees stand steadily in the salad and do not fall, they should be inserted into half a large radish or into a cucumber cut lengthwise.

Design options with sweet pepper palm crowns:

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

“Palm trees” made from banana slices, kiwi and tangerine slices:

Cut a piece 5 cm long from the cucumber. Cut in half lengthwise. Use a knife to make longitudinal cuts in the peel (this is called “carbing”). Use the cut strips for the stem of a decorative flower.

Cut the processed cucumber into thin slices. Divide them in half and use them as petals for a “daisy”.

Complete the “flower” with cherry tomato halves.

Design option with salted fish “roses”:

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

Preparation

Dry the washed salad. Cut crosswise and place on a plate.

Cut the tomatoes into quarters and place on the salad.

Run a fork along the cut of the cucumber to create grooves, then cut along the grooves and place as the top layer.

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

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

Garnish the salad with diced cheese and olives.

See section GREEK CUISINE.

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

Preparation

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

Blanch the tomatoes, remove seeds and chop finely. Cut the cucumber into small cubes. Finely chop the onions and green onions, squeeze the garlic through a garlic press.

Mix bread crumbs and chopped vegetables and place in the refrigerator to set for 1-2 hours.

For refueling:

Vegetable oil – 2 tbsp. spoons

Olive oil – 2 tbsp. spoons

Vinegar - 1 tbsp. spoon

Mustard - 1 teaspoon

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

White radish “roses” and other decorations:

Cm.

For a simple way to make various flowers from vegetables, see: CARVING-2. Training in 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 prepared from cucumber peel, boiled beets and carrots cut into strips, strips of salted fish, thin slices of cheese, etc.

Decorating "roses" from tomatoes:

"Roses" and other decorations from various products:

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

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

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

Lemon “butterflies” are used to decorate slices of salmon and sole, rolled in flour and fried.
Place one “butterfly” on small plates. Several of these “creatures” can “fall” onto large pieces or a dish of pate.

Citrus decorations:

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

* * * * * * * * * * * *
* * * * * * * * *

* * * * * * * * * * * *
* * * * * * * * *

* * * * * * * * * * * *
* * * * * * * * *

* * * * * * * * * * * *
* * * * * * * * *

* * * * * * * * * * * *
* * * * * * * * *

Orange slice border for fried chicken:

Roasted poultry on a bed of greens:

Flowers are cut out from cucumber, carrots, beets, pineapple, etc. in the same way.

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

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

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

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

For curl paper, a sheet of paper is folded three times in length, then the edge of the paper 1-1.25 cm wide is folded in 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, rolled onto a round stick, giving the appearance of a flower, and its ends are folded.

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

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

(excerpt from Lithuanian literature of the twentieth century).

Scheme for making the simplest papillot:

1. The 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 lengthwise.

4. Cut the folded paper along the fold with scissors into even cuts - you will get something like a fringe.

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

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

NOTE. Although recently, for simplicity, papillots are often glued with tape, but it must be admitted that tape does not fit 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 a simple curl-up:

In the old days, very complex and beautiful curlers were usually bought ready-made, but after some practice they are easy to make yourself. It will turn out even better: store-bought papillots are usually glued together either with glue or even 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 cook Jules Gouffé, "Livre de Cuisine".

Now all that remains is to assemble the papillot. First of all, you need to find out what size curler you need. For a ham bone it will be one size, but for a quail it will be a completely different size.

The end of the leg bone of a standard broiler chicken, for example, is about the same size as the thumb bone, which is near 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 moved apart slightly so that the cut edges become triangles.

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

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

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

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

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

It is better to first make a smaller hole and then enlarge it - this way there is less risk that it will be too large for our curler (this would mean that we need to start making the second piece of paper 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 a served culinary product:

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

Once you get the hang of it and understand what's what, you can make two of these curlers in 8-10 minutes. On a chicken they may look too fluffy, but on a festive goose, duck or turkey they can become a simple but effective decorative accent.

The functional meaning of such curl-papers, in addition to decoration, is that you can pick them up and eat them without getting your hands dirty.

Variations are also possible:

Make the middle part thinner and much longer,

Make the petals larger or even put two rows of petals, which sometimes face the same direction, and sometimes face different directions.

These more complex papillots are usually placed on the ham bone.

Occasionally, ready-made papillots that are found on sale 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 the skin off like a stocking, almost to the end.

(it holds well on the convex part of the bone).

Cut off the bone and meat, leaving the thickened tip (on which the skin rests).

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

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

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

Lubricate the shins with honey (it won’t be the same without honey!), place on a baking sheet greased with vegetable oil, tucking the longer part of the skin down.

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

Bake in the oven until cooked (crispy brownish color, which will be given by honey), cool,

Place paper curlers on the ends of the shins (those with bones) and serve cold.

Roasted turkeys garnished with papillottes

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

Jellied pike perch.

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

(photo from Stalin's cooking)

Fish salad with vegetables

You need to know how to not only cook poultry dishes, but also how to serve and eat them correctly. The next lesson of the culinary workshop is devoted not to the art of creating delicious dishes, but to the general rules of table etiquette.

A holiday for all occasions

Dishes made from poultry and offal are an inconspicuous attribute of any holiday table, regardless of the season and time of day. You might be served scrambled eggs or an omelet for Sunday breakfast, chicken soup for a formal dinner, jellied poultry for a dinner party, and hot wings for a banquet.

They prepare poultry dishes for a 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 a snack for lunch or dinner, you should prepare jellied poultry or cold chicken fillet rolls.

The ideal appetizer for a formal dinner is deviled 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, specialists from the First Minsk Poultry Farm recommend paying attention to clear broths with various side dishes (eggs, croutons, omelettes and various pies).

Skewers and curlers

Dishes and special utensils are of great importance for decorating the 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 side dish of vegetables of various colors is placed in separate bouquets and decorated with herbs.

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

To decorate fried game and Prague cutlets, paper papillots (white paper cuffs) are used. You can buy them in a store or make them yourself by folding a sheet of paper three times, bending the edge by 1.1.25 cm and evenly cutting strips across the entire width. Then the cut paper is rolled onto a stick and given the appearance of a flower.

Food according to the rules

Do not eat chicken dishes with your hands. Etiquette strictly requires 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 cleared of meat using a table knife and fork: with a fork turned with the teeth down, hold the leg on the plate, and with a knife carefully cut the meat into thin slices until it is as thin as possible , cut from the stone.

Eating meat from the bone, taking it in your hand, is only possible if a rinse or wet wipes are provided; sometimes chicken feet are wrapped in paper caps. A gargle is a small porcelain or glass bowl of water into which a slice of lemon has been dropped. It will help get rid of chicken fat and specific odor. Some restaurants serve wet wipes on a tray instead of rinses. Paper caps, “papillots,” allow you to avoid getting your fingers dirty when eating leftover meat on the bone.

To prepare this delicious dish, which you can treat not only to your family, but also to 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”. This is what the French called summer soup with vegetables cut in a special way. Vegetables for this soup were cut into thin strips (root vegetables), and onions and tomatoes into thin rings. Subsequently, this cutting method began to be used for salads and sauces.

In modern cooking, the term “julienne” refers to cold processing (cutting) of vegetables intended for soups or sauces, which gives the most delicate consistency or speeds up the readiness of dishes from young vegetables or shoots.

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

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

Julienne is prepared 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 vegetables - are cut into thin strips, tomatoes, onions are also cut into thin strips or thin rings.

2. Mushrooms - champignons, porcini and various forest mushrooms with fleshy caps - are 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 - are taken raw, pre-blanched for 2-3 minutes in boiling salted water and discarded.
If seafood is boiled and frozen, it must be thawed before cooking.

5. For filling, use cream, full-fat sour cream, bechamel sauce, etc. (the 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 to create a crispy crust.

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

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

A cocotte fork or a teaspoon is served with the julienne in the 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 with the julienne in the chiller and the chiller is placed so that its handle is to the right of the guest.

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

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

Mushroom Julienne

Option #1

You will need: 200 g champignons, 200 g hard cheese, 3 tbsp. spoons of mayonnaise, 1 onion, vegetable oil, salt, ground black pepper to taste.

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

Place the prepared mushrooms and onions in cocotte makers or ceramic pots. Pour mayonnaise and sprinkle with grated cheese.

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

Option No. 2

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

Cut into thin rings or small cubes and place in a frying pan with hot vegetable oil, fry a little, add mushrooms, cut into thin slices, and fry along with the onion.

Prepare the filling (sauce) as desired:

1. Sour cream – sour cream can be thickened by adding dried flour or mayonnaise.

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

3. Béchamel sauce – fry flour in a dry frying pan until brown, mix with milk and butter until smooth, add salt and pepper to taste.

Fill the cocotte bowls to ¾ of the volume, pour in the sauce and place in the oven for 5-7 minutes. Then 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 specified amount of ingredients you get 6 cocotte bowls with a volume of 200 ml.

Required: 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. spoons of flour, vegetable oil, salt and ground black pepper to taste.

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

Finely chop the onion. Peel the mushrooms and chop finely.

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

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

Grate the cheese on a coarse grater.

Place this mixture in cocotte makers, sprinkle with cheese (do not cover with a lid).

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

Julienne pumpkin

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

Cut the pumpkin into discs no more than 5 mm thick. Cut the washers into strips.

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

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

Squid Julienne

Required: 500 g squid, 100 g sour cream, 40 g cheese, 2 tbsp. spoons of butter, 2 tbsp. spoons of flour, salt, ground black pepper to taste.

Scald the squid, cool, peel and remove the cartilage, rinse in cold water. Cut the carcasses into strips. Fry the squid, stirring constantly, for about 15 minutes. Salt and pepper to taste.

For the sauce: Melt the butter in a frying pan and gradually stir in the flour until smooth. Stirring constantly, add sour cream and heat without bringing to a boil.

Place the squid in molds, pour in the sauce, sprinkle with grated cheese and bake in the oven.

Serve hot.

Julien "Aristocrat"

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

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

Finely chop the onion.

Grate the cheese.

Wash the greens, dry and chop.

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

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

Sprinkle the julienne with chopped herbs and mix again.

Place the julienne in cocotte makers or small ceramic bowls (you can use glass portioned salad bowls).

Top each serving thickly with cheese.
Bake at 180 degrees for 10-15 minutes until the cheese melts.

Have fun in the kitchen and bon appetit!

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

To decorate fried game, cutlets and chops with bones, and hams on the bone, paper papillots and rosettes are used.
For curl paper, a sheet of paper is folded three times in length, then the edge of the paper 1-1.25 cm wide is folded in 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, rolled onto a round stick, giving the appearance of a flower, and its ends are folded.
To make a rosette, paper measuring 12:12 cm is folded into 4 layers (in half and in half again), cut obliquely and corrugated using a thin cloth. Then the sharp tip of the rosette is cut off, the rosette is unrolled and put on the curler and on the bone (see below).

Scheme for making the simplest papillot: 1. The 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 lengthwise.
4. Cut the folded paper along the fold with scissors into even cuts - you will get something like a fringe.
5. Wrap the cut paper in a spiral around a round stick, the diameter of which coincides with the diameter of the bone.
6. Glue the end of the paper strip with food glue made from brewed starch or flour, or gelatin, or attach it with tape.
NOTE. Although recently, for simplicity, papillots are often glued with tape, but it must be admitted that tape does not fit 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 a simple curl-up:

		Fold paper of a suitable size in half lengthwise.
		From the fold side, use scissors to make even cuts.
		We roll the strip with the cuts into a “roll” according to the size of the bone and fasten it with edible glue or tape.
		Ready-made papillot. NOTE. Whenever possible, involve your children in making curler papers - they really like it.
		Ready-made papillots on a culinary product.

A more complex papillot without gluing designed by a 19th century French cook JULES GOUFFE

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

		Take a sheet of regular writing (printing) paper. Fold it in half lengthwise, unbend it, then fold each resulting half in half again lengthwise.
		Unfold the paper and tear it lengthwise into two parts. If it doesn’t come off very smoothly, don’t worry, this side will still be cut off later. We bend the resulting 2 parts back, and from the side of the bend 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 will be cut.
		We straighten the narrow fold, fold the paper folded in half in half crosswise (to speed up the work by cutting in two layers at once) and use scissors on the fold side to make cuts every 1-2 mm. You need to try to keep the gaps between cuts as even as possible. It is better to cut a little further from the fold line than a little less; usually cut about 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.
		Take another sheet of paper, fold it crosswise this time, not lengthwise, into about three parts. We tear off one of these thirds. We bend the corner to the edge - we get a rectangular isosceles triangle, and we bend this triangle down, thus measuring the square. Let's tear it off.
		We bend the square diagonally and unbend it, then fold it lengthwise and crosswise. All folds are made in one direction 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 in the other direction of the sheet than in the previous step.
		Fold along the lines like an accordion until you get a paper triangle like this. We cut the triangle with scissors along the dotted line shown in the photo.
		Now comes the hardest step. Fold a clean kitchen towel in half and insert a cut-out paper shape into the fold so that its straight part, the one that is not cut, rests on the fold of the towel. Through the fabric, pressing the piece of paper to the table with your hand, we bend it so that it becomes corrugated, as shown in the photo.

Now all that remains is to assemble the papillot. First of all, you need to find out what size curler you need. For a ham bone it will be one size, but for a quail it will be a completely different size.
The end of the leg bone of a standard broiler chicken, for example, is about the same size as the thumb bone, which is near 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 moved apart slightly so that the cut edges become triangles.
Then, without letting go, the paper is wound onto a base of the required diameter (say, onto a finger or the end of a wooden spoon) so that the cut edges lie layer by layer (see photo).
The sharp end of another piece of paper is cut off, it unfolds, and we get something similar to the petals of a flower with a hole in the middle (if you get something more like a fern, turn it the other way).
(Such decorative paper is no longer called a papillot (cut paper), but a “rosette” (a piece of paper folded into a flower), i.e. our papillot is a combination of a papillot and a rosette.)
The end of the rolled piece of paper is inserted into the hole of the other.
You may need to enlarge the hole a little (fold it again and cut off the tip a little more).
It is better to first make a smaller hole and then enlarge it - this way there is less risk that it will be too large for our curler (this would mean that we need to start making the second piece of paper 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 a served culinary product:

NOTE. Reading the description of the manufacturing process of this curler takes more time than the manufacturing itself.
Once you get the hang of it and understand what's what, you can make two of these curlers in 8-10 minutes. On a chicken they may look too fluffy, but on a festive goose, duck or turkey they can become a simple but effective decorative accent.
The functional meaning of such curl-papers, in addition to decoration, is that you can pick them up and eat them without getting your hands dirty.
Variations are also possible:
- make the middle part thinner and much longer,
- make the petals larger or even put two rows of petals, which sometimes face the same direction, and sometimes in different directions.
These more complex papillots are usually placed on the ham bone.
Occasionally, ready-made papillots that are found on sale usually consist only of a cut part, which is glued together with glue or adhesive tape.