julienne

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See also: Julienne

English[edit]

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 Julienning on Wikipedia

Etymology[edit]

Celery julienne

From French julienne (1722),[1] from given name Jules or Julien, presumably from an otherwise unknown chef of that name. Originally used in potage julienne (Julienne potage, soup in the manner of Jules/Julien), meaning “soup made from thin slices”; this sense is now known as chiffonade.

Noun[edit]

julienne (plural juliennes)

  1. (cooking) A garnish of vegetables cut into long, thin strips.
    • 1812, M. Appert, The Art of Preserving All Kinds of Animal and Vegetable Substances:
      I compose a Julienne of carrots, leeks, turnips, sorrel, French beans, celery, green peas, &c. These I prepare in the ordinary way, which consists in cutting the carrots, turnips, leeks, French beans and celery into small pieces, either round or long.

Synonyms[edit]

Translations[edit]

Verb[edit]

julienne (third-person singular simple present juliennes, present participle julienning, simple past and past participle julienned)

  1. (transitive) To prepare by cutting in this way.

Translations[edit]

See also[edit]

References[edit]

  1. ^ Larousse Gastronomique. Hamlyn. 2000. p. 642. →ISBN.

French[edit]

Pronunciation[edit]

Noun[edit]

julienne f (plural juliennes)

  1. (cooking) a julienne, a garnish of vegetables cut into long, thin strips.
  2. (botany) dame's rocket
  3. (zoology) ling

Adjective[edit]

julienne

  1. feminine singular of julien

Further reading[edit]


Italian[edit]

Etymology[edit]

French julienne

Noun[edit]

julienne f (plural julienni)

  1. julienne

Norman[edit]

Etymology[edit]

You can help Wiktionary by providing a proper etymology.

Noun[edit]

julienne f (plural juliennes)

  1. (Jersey) European searocket (Cakile maritima)