[F. (1722 in Hatz.-Darm.), f. Jules or Julien the proper name.] A soup made of various vegetables, esp. carrots, chopped and cooked in meat broth. Also attrib.
1841. Thackeray, Mem. Gormandizing, 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.
1883. Fisheries Exhib. Catal., 63. Uncompressed Julienne Vegetables … Samples of Compressed Mixed Vegetables and Julienne as … food for fishermen.
