| 释义 |
‖ julienne|ʒyljɛn|
[F. (1722 in Hatz.-Darm.), f. Jules or Julien the proper name.]
1. A soup made of various vegetables, esp. carrots, chopped and cooked in meat broth. Also attrib.
1841Thackeray Mem. Gormandising Misc. Ess., etc. (1885) 390 The best part of a pint of julienne..is very well for a man who has only one dish besides to devour. 1883Fisheries Exhib. Catal. 63 Uncompressed Julienne Vegetables..Samples of Compressed Mixed Vegetables and Julienne as..food for fishermen.
2. Applied attrib. or as adj. to vegetables cut into small thin strips.
1889A. B. Marshall Cookery Bk. ii. 31 Julienne Garnish.—Peel and cut the vegetables, such as carrots, turnips, etc., into strips about an inch long. 1906A. 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[see cornflakes n. pl. s.v. corn n.1 11]. 1971Salads (Cordon Bleu Cookery School) 100/2 Wash, peel and slice celeriac, cut across into julienne strips (about 1½–2 inches long). |