Chef Juliette
Poussins à la Piémontaise
Two poussins stuffed with white truffle and pork fat, bronzed in butter, nested in Rizotto à la Piémontaise, glazed under Parmesan, and finished with gleaming beurre noisette.
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Chef Juliette
Tourte de Poussins à la Paysanne
Half-poussins, sausage meat, and dry duxelles enclosed in burnished short paste, with glossy demi-glace poured through the top slit the moment it leaves the oven. Country generosity, disciplined by exact pastry work.
Chef Juliette
Poussins Cendrillon
Butter-browned poussins disappear beneath fine pork forcemeat, melting caul, and a golden crumb jacket, then meet truffle-rich Périgueux sauce at the table: gentle heat is the whole discipline.
Chef Juliette
Poussins à la Polonaise
Four butter-browned poussins hide a tender gratin forcemeat stuffing, then leave the cocotte under lemon and crisp crumbs fried in beurre noisette: generous classical poultry for one attentive cook.
Chef Juliette
Poussins à la Tartare
Two little birds, split flat, brushed with Dijon, and crumbed before a gentle grilling. Keep them off the fierce fire and the crust bronzes just as the meat turns succulent.
Chef Juliette
Poussins à la Viennoise
Golden poussin quarters in a close à l'anglaise crumb, fried fast enough to stay juicy, then carried straight to the table beneath crisp parsley with lemon ready at the rim.
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