Julienning in thickness and about eight or ten "lignes" in length. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term "en chiffonade". The root vegetables are briefly sauteed, then all are simmered in stock and the "julienne" is ladled out over a slice of bread. Julienning Julienne, allumette, or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for "carrots julienne", celery for "céléris remoulade" or
Revuelto Gramajo Revuelto Gramajo Revuelto Gramajo (English: Scrambled Gramajo) is a common hash dish in Argentine cuisine consisting of fried julienne potatoes, eggs, cheese and vegetables. It is common in Buenos Aires, and has been described as one of the city's "quintessential" dishes. French fries are sometimes used as an ingredient in the dish. Revuelto Gramajo is named after Colonel Artemio Gramajo (June 1838 – 1914), a former government administrator of Buenos Aires. The dish was created by a chef with the intention for it to be served to soldiers in battlefields, and at the time it consisted of fried potatoes, ham,