@ Asker 17:31 Dec 4, 2018
I can think of 2 possibilities here:
1) cut using the 'scalloped' cutter on my mandoline (as Phil has suggested) — though it seems a bit unlikely they would use this for ALL the vegetables on the plate, and while it could work for hard things like potatoes and root veg, it's hard to see how they could do it with broccoli, green beans, or peas!
2) with the essence of 'ondine' being a water nymph (and cf. poetic use of 'ondes' for 'waters'), I'm donering it if means perhaps 'swimming in water '— or at least, "a bit wet" — cf. the term a 'nage' of various things used in cuisine. |