JULIENNE

a term applied (1) to shredded potatoes, (2) to a garnish of vegetables such as carrots, turnips, cabbage, celery, etc., cut in thin strips, and (3) to clear soup or consommé containing shredded vegetables. Dried “Julienne” for soups is retailed in packages. The name is from a famous chef, Jean Julienne. [s. 325]