juliennen.
/ˌ(d)ʒuːlɪˈɛn/, /ˌʒuːlˈjɛn/, U.S. /ˌ(d)ʒuliˈɛn/, /ˌ(d)ʒulˈjɛn/ 1. A soup made of various vegetables, esp. carrots, chopped and cooked in meat broth. Also attributive.
ΘΚΠ
the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] > vegetable soup
joutes1377
leek-pottagec1440
kalea1480
colea1500
nettle broth1652
spring pottage1661
minestra1673
spring soup1744
onion soup1747
shchi1824
Palestine soup1834
potato soup1834
tomato soup1840
julienne1841
gazpacho1845
printanier1867
minestrone1871
vichyssoise1939
pistou1979
1841 W. M. Thackeray Mem. Gormandising in Misc. Ess. (1885) 390 The best part of a pint of julienne..is very well for a man who has only one dish besides to devour.
1883 Great Internat. Fisheries Exhib. Catal. 63 Uncompressed Julienne Vegetables..Samples of Compressed Mixed Vegetables and Julienne as..food for fishermen.
2. Applied attributively or as adj. to vegetables cut into small thin strips.
ΘΚΠ
the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > preparing fruit and vegetables > [adjective] > cut up ( of vegetables)
chipped1562
julienne1889
Frenched1903
matchlike1906
French cut1943
1889 A. B. Marshall Cookery Bk. ii. 31 Julienne Garnish.—Peel and cut the vegetables, such as carrots, turnips, etc., into strips about an inch long.
1906 A. Filippini Internat. Cook Bk. 228 Cut with a sharp knife—if no julienne-shaped potato cutter is at hand—into even julienne, match-like strips.
1920 F. S. Fitzgerald This Side of Paradise i. ii. 54 Amory indulged in a club sandwich, cornflakes, and Julienne potatoes.
1971 Salads (Cordon Bleu Cookery School) 100/2 Wash, peel and slice celeriac, cut across into julienne strips (about 1½–2 inches long).
This entry has not yet been fully updated (first published 1901; most recently modified version published online March 2022).
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n.1841