Parisienne

Parisienne refers to forming vegetables into balls of various sizes using a melon bailer, called a cuillère parisienne. They come in different sizes from ¼ to 1 inch (6 to 25 mm) in diameter, and can be round, oval, or fluted. The parisienne cut can be applied to any root or solid vegetable such as potatoes, celery root, zucchini, or cucumbers. It can also be used with fruit such as apples, pears, and melons.