RDP #14 – JULIENNE
So I figured out that the earlier post I wrote today on smorgasbord was actually yesterday’s post. Sigh. This old granny seems to be having a hard time catching up.
Anyway, I’ve always wondered why it’s call julienne, but never looked it up. So today’s the day. Annnnd, I found that the word comes from a soup of the same name, which is prepared with thin strips of vegetables garnishing it — in French a potage julienne.
Okay, but I still don’t know why it’s called julienne. Keep searching. I find this:
Early 18th century (originally as an adjective designating soup made of chopped vegetables, especially carrots): French, from the male given names Jules or Julien, of obscure development.
So here’s the story:
“Hey, Jules! Get over here and slice these carrots to toss into the soup! You’ve been on break long enough!”
Jules sauntered to his work station, irritated at being made to do such menial work when he was so talented. He should be head chef, he’s just that good.
He scrubbed his carrots, topped them, skinned them, and cut them into manageable lengths. The, WHACK! in half, and WHACK in quarters. He liked the looks of that so much better than the coin-shaped pieces they usually added to the soup.
He looked again, realized the pieces could be even thinner for faster cooking. WHACK! went his knife, and he signaled to the chef that he was finished.
The chef, seeing what Jules had done, was at first thoughtful, then beaming with pleasure. “Exquisite! They will cook quickly, and give the soup a unique appearance. Good job, Jules!” He clapped Jules on the back as he beckoned another worker to carry the carrots to the soup pot.
And, to Jules’ endless delight, potage julienne had been born; a soup that would carry his name to all kitchens of distinction for ages to come.