julienne

Etymology

From French julienne (1722), 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

1. (cooking) A garnish of vegetables cut into long, thin strips.
   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. 1812, M. Appert, anonymous translator, The Art of Preserving All Kinds of Animal and Vegetable Substances, translation of original in French

verb

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