My stab at it from the pic in the link. "Lathe" cut is probably not appropriate here!

I'd use the French term (anglicised here, as in "carrots").

According to Cindy's reference, this is what it is (Castillo o Chateau: Torneadas pero de tamaño mayor) and they are not sliced at all (those are the finely-sliced Vichy carrots of the image above) but carved into a sort of quenelle shape (long roll with thinner ends).

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Note added at 30 mins (2008-12-30 11:45:26 GMT)
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Oops, forgot these:

Navatek Royal Dinner CruiseHoney Glazed Chateau Carrots: Chateau cut Carrots saut ed in Butter, simmered in White Wine then glazed with Honey Saut ed Chateau Zucchini: Chateau cut ...
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Chateau Carrots, Pumpkin, Zucchini and mashed Potatoes Or Teriyaki grilled breast of chicken. With Bok Choy, Carrots, Ginger, Leek,

Here's a page showing vegetable cuts in English, and the ones like the "torneadas" are called (as others have mentioned) "turned" or "chateau".

http://www.curleysqualityfoods.com/sean.htm

(I'll have to save this one in my favorites for future reference.)

boiled

Medallones de filete de trucha servidos sobre espinacas salteadas, papas torneadas y salsa meuniere de tomillo.

>>>

Rolls of trout served on sauteed spinach, boiled potatoes and meuniere sauce perfumed with a thyme touch.

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Tournée Cut: Cooking Terms: RecipeTips.com

Phil is right.

"Competition" tourne have 7 sides. Turn of the century Russo-French cuisine, the most OCD of all, allowed for 5, 6 or 7. I don't remember what Escoffier said and I'm too lazy to go look. Most people, including me, find 8 easier. As Phil said, there's no set size, but it's very important to be consistent in a given service. I use the reference points on my knife to get consistent sizes.

The right way to START learning to make this cut is to hard boil a bunch of eggs, let them dry and cool, stick masking tape to the shells, and practice carving it off. Once you get terminally frustrated trying to make ovoid cuts, cut sticks of 3/4" square-cross section, the length of the distance between rivets on your knife (about 1-3/4"). Hold the edge of a small knife against one of the four long edge, move the stick so the knife carves a 45 deg angle, taking about 1/3 of each adjacent face. Turn the stick as you approach the end, so the cut trails towards the center. Take your time -- you'll become so bored the cut becomes automatic, at which point your technique and speed can improve -- slightly. I'm told you can come to actually enjoy it. I wouldn't know.

If the whole thing seems tedious and anal beyond belief, I understand you can buy frozen, turned carrots. But I have no idea from where you'd buy them.


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Note added at 6 hrs (2008-12-30 18:10:34 GMT)
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Tournée Cut Term - An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food ...
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2+3/4" peeler - Shop sales, stores & prices at TheFind.com - [ Traducir esta página ]They are also used to make a cut known as a tournee cut in vegetables such as carrots. EDGE Laser controlled sharpness and superior hardness create a sharp, ...
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Note added at 7 hrs (2008-12-30 18:14:57 GMT)
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NOTE: There's a special knife called a "Tourne knife" (www.kitchenknivestogo.com), see link above.