The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

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 consomme containing shredded vegetables. Dried "Julienne" for soups is retailed in packages. The name is from a famous chef, Jean Julienne.

added by the pass

Recipes that use julienne

45 dishes across the Historical Foodie library call for julienne.

The Epicurean · 44

No. 1008 Crawfish a la Bordelaise Ecrevisses a la Bordelaise
No. 1287 Spotted Fish, with Court Bouillon, Calcutta Spotted Fish au Court-Bouillon, Calcutta
No. 1400 Minions of Tenderloin of Beef a la Baillard Mignons de Filet de Boeuf a la Baillard
No. 1436 Tournedos of Tenderloin of Beef a la Roqueplan Tournedos de Filet de Boeuf a la Roqueplan
No. 1453 Tenderloin of Beef a la Milanese—Whole Filet de Boeuf a la Milanaise--Entier
No. 1455 Tenderloin of Beef, Neapolitan Style—Whole Filet de Boeuf a la Napolitaine--Entier
No. 1476 Tripe, Parisian Style Gras-double a la Parisienne
No. 1593 Mutton Cutlets a la Bouchere Cotelettes de Mouton a la Bouchere
No. 1673 Lamb Cutlets a la Clemence Cotelettes d'Agneau a la Clemency
No. 1836 Chicken Fillets or Breasts a la Certosa Filets ou Ailes de Poulet a la Certosa
No. 1987 Pullet in Surprise Poularde en Surprise
No. 206 Bisque of Lobster a la Benoist Bisque de Homard a la Benoist
No. 208 Bisque of Lobster a la Portland Bisque de Homard a la Portland
No. 2125 Quails a la Mirepoix Cailles a la Mirepoix
No. 2212 Border of Risot Valenciennes Bordure de Risot Valenciennes
No. 2227 Cases a la Montglas—Small Petites Caisses a la Montglas
No. 224 Consomme Charmel Consomme Charmel
No. 2305 "pain" of Crawfish, Chartreuse Pain d'Ecrevisses, Chartreuse
No. 2316 Fat Liver Pie, Alsatian—Large, Hot Gros Pate Chaud de Foies-Gras a l'Alsacienne
No. 2625 Chicken Salad, American Style—Chicken Mayonnaise Salade de Poulet a l' Americaine--Mayonnaise de Poulet
No. 2626 Mignon Salad Salade Mignonne
No. 2634 Imperial Salad Salade Imperiale
No. 2645 Russian Salad Salade Russe
No. 2651 Okra and Sweet Pepper Salad Salade de Gombo et de Piments Doux
No. 2660 Celery Salad and Celery Knob Salad Salade de Celeri et Salade de Celeri Rave
No. 2792 Potatoes, Julienne or Straw Pommes de Terre Julienne ou Pommes de Terre Paille
No. 286 Barsch Polish Style Barsch a la Polonaise
No. 289 Bouillabaisse Bouillabaisse
No. 291 Brunoise Soup with Quenelles Potage a la Brunoise aux Quenelles
No. 3013 Cream Pamela—Fried Creme Frite Pamela
No. 3025 Crusts with Fruits a la Mirabeau Croutes aux Fruits a la Mirabeau
No. 318 Julienne Soup Faubonne and Mogul Potage a la Julienne Faubonne et Mogol
No. 328 Mussel Soup a la Vigo Potage de Moules a la Vigo
No. 329 Mutton a la Cowley and Mutton Hochepot Mouton a la Cowley et Mouton a la Hochepot
No. 360 Woodcock Soup Potage de Becasses
No. 406 Matignon Matignon
No. 435 Bigarde Sauce Sauce a la Bigarade
No. 531 Ravigote Sauces, Aromatic, White, with Oil and Green Printaniere Sauces Ravigote, Aromatique, Blanche, a l'Huile et Printaniere Verte
No. 777 Canapes, Windsor, Anchovy, Sardines, Caviare, Russian Herring, Smoked Salmon or Sturgeon, Deviled Herring, Shrimp, Crawfish, Lobster, Anchovy Butter, Red Beef Tongue or Ham, Careme and Hard-Boiled Eggs Canapes Windsor, aux Anchois, aux Sardines, aux Caviar, aux Harengs a la Russe, de Saumon ou d'Esturgeon, de Harengs a la Diable, de Crevettes, d'Ecrevisses, de Homards, au Beurre d'Anchois, a la Langue Ecarlate ou au Jambon, a la Careme et d'Œufs Durs
No. 917 Mousseline of White Game a la Medicis Mousseline de Gibier Blanc a la Medicis
No. 948 Rissoles of Chicken Rissoles de Volaille
No. 954 Rissoles of Red Tongue or of Sweetbreads Rissoles de Langue Ecarlate ou de Ris de Veau
No. 956 Rissolettes a la Pompadour Rissolettes a la Pompadour
No. 968 Imperial Timbales Timbales Imperial

Cooking in Old Créole Days · 1

Soupe à la Julienne