490 Juliennes and Brunoises

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Juliennes and Brunoises are sometimes prepared from ordinary vegetables either as a garnish in their own right or as part of a garnish, allowing 1–2 tbs for 1 litre ( pt or U.S. cups) of soup. In other cases they can be a Julienne or Brunoise of breast of chicken or game, fillet of fish, salt ox tongue, artichoke bottoms etc., allowing 1–1½ tbs per 1 litre ( pt or U.S. cups) of soup according to whether the garnish is composed of one or more items.