Chef Juliette
Jambon de Prague à la Norfolk
A burnished slice of Prague ham in pastry, a tender collop of veal sweetbread, peas à la paysanne, and one lucid braising liquor: a composed classical main made workable for four.
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Chef Juliette
Hot Ham—its preparation
Jambon chaud teaches restraint: soak out excess salt, poach without boiling, then let Madeira and demi-glace turn the cured ham glossy, savory, and generous enough for the center of a holiday table.
Chef Juliette
Jambon de Prague à la Metternich
Prague ham emerges juicy from its flour paste shell, then meets foie gras, black truffle, buttered asparagus tips, and glossy Madeira sauce, a grand service reduced cleanly to four plates.
Chef Juliette
Roast Stuffed Sucking Pig à l’Anglaise
A whole suckling pig with crackling skin and a sage, onion, breadcrumb, and beef-suet heart, scaled for one home oven and brought to the table with sharp apple sauce apart.
Chef Juliette
Fresh Leg of Pork
Jambon frais rôti teaches the quiet discipline of the roast: fierce heat for bronze, gentle heat for an even center, then a proper rest before carving into juicy slices.
Chef Juliette
Mousse de Jambon au Blanc de Poulet
A pale, gleaming composition of savory ham mousse, white-poached chicken suprêmes, chaud-froid, and clear aspic, built in patient layers so every chilled slice stands clean and generous.
Chef Juliette
Saucisses Anglaises
Cambridge pork sausages teach the discipline of gentle pan heat: brown them slowly beside crisp bacon, finish with real butter, and keep their bold seasoning savory rather than scorched.
Chef Juliette
The Preparation of the Soufflé with Raw Ham
Soufflé de jambon cru rises on cold mousseline forcemeat and firm egg whites, teaching the essential rule of fine forcemeat: preserve the emulsion, then protect the air all the way to the table.
Chef Juliette
Mousse Froide de Jambon
Lean ham, cold Velouté, flowing aspic, and half-beaten cream become a pale, savory mousse with a clean slice. Keep every element cold and the aspic fluid, because temperature is the whole technique.
Chef Juliette
Jambon à la Prague sous la Cendre
Smoked Prague ham sealed in sturdy pâte à pâté, baked until burnished, then injected with Port through the crust and served with a light buttered glaze: ceremony with sound technique beneath it.
Chef Juliette
Treatment and Poaching of Ham Mousselines
Mousselines de jambon turn chilled ham forcemeat into delicate, meringue-shaped portions, decorated by hand and poached at precisely a tremble. Keep the water below a boil and they stay light, tender, and whole.
Chef Juliette
Fresh-pork Cutlets with Piquante or Robert Sauce
Four butter-sautéed pork cutlets, bronzed at the edges and gathered around your choice of sauce piquante or sauce Robert, prove that vinegar, cornichons, onion, and mustard are pork's best companions.
Chef Juliette
Soufflés au Jambon
Soufflés au Jambon take two classical paths: cooked ham for the lightest rise, raw-ham mousseline for steadier service, both brought home as one generous golden dish for four.
Chef Juliette
Pieds de Porc Panes
Pieds de porc panés teach two heats: a fierce start for a crisp buttered crust, then gentle warmth through the gelatin-rich center, served plain or with tomato purée apart.
Chef Juliette
Soufflé de Jambon Perigourdine
Black truffle runs in dark seams through a lofty ham soufflé, its crown butter-gold and its centre tender. The lesson is structure: build a strong panade, fold lightly, layer faithfully, and bake without waiting.
Chef Juliette
Jambon à la Choucroûte
Jambon à la Choucroûte brings poached ham, wine-braised sauerkraut, and potatoes à l’anglaise together with a glossy Rhine-wine half-glaze, an Alsatian lesson in timing three plain preparations to arrive as one feast.
Chef Juliette
Fresh Neck of Pork à la Choucroûte
Fresh pork neck and choucroûte share one oven and one rich exchange: the roast bastes the cabbage with its own fat, while gentle heat carries the meat to a bronzed, tender, thoroughly cooked finish.
Chef Juliette
Soufflé de Jambon Carmen
Rosy with tomato and red pepper, rich with finely cut ham, this savoury soufflé teaches the discipline behind every rise: reduce the purée until dry, then fold gently and bake without hesitation.
Chef Juliette
Pork Pie
Tourte de porc layers seasoned pork, potato, onion, sage, and Ordinary or Dry Duxelle (No. 223) beneath a burnished paste lid, baking slowly until every stratum turns tender and savory.
Chef Juliette
Fresh Neck of Pork
Collet de porc frais rôti teaches the honest roast: steady basting, patient heat, and a full cook that melts the neck’s seams into succulent slices beneath a burnished crust.
Chef Juliette
Fresh Neck of Pork with Red Cabbage à la Flamande
Burnished pork collar, apple-sharpened red cabbage, and clear roasting jus make the northern lesson plain: roast patiently, keep the garnish gentle, and clear the joint gravy without stripping away every savory drop of fat.
Chef Juliette
Boudins Noirs à l’Anglaise
Firm consommé-cooked rice gives these boudins noirs their English-fashion character: gently poached, cooled, ciselés, and grilled until bronzed, with tart apple purée beside them to answer every rich bite.
Chef Juliette
Oreilles à la Rouennaise
Pig's ears, patiently poached, then minced with sausage meat, wrapped in caul, and gently grilled until bronze. Madeira sauce gives Rouen's thrifty crépinettes their dark, glossy finish.
Chef Juliette
Crépinettes à la Cendrillon
Truffled pork crépinettes, sealed in all-butter pâte feuilletée and baked until deeply gilded, preserve the hearth’s clever idea: hold every juice close, let the pastry bronze, and serve them generously.
Chef Juliette
Treatment and Accompaniment of Ham Mousse
A rose-pink Mousse de Jambon rises gently in its covered bain-marie, settles before unmolding, and meets a glossy Sauce Suprême. The lesson is steady heat, not spectacle.
Chef Juliette
Boudins Noirs à la Flamande
Boudins Noirs à la Flamande teach the northern French appetite for sweet against savoury: tender blood sausage perfumed with fruit, poached without a tremor, then gently grilled and spooned with warm sugared apple sauce.
Chef Juliette
Fresh Neck of Pork à la Soissonnaise
Burnished pork collar finishes gently over Soissons beans, which drink the roast juices and become both garnish and sauce. One oven-to-table dish carries the whole generous business.
Chef Juliette
Mousselines de Jambon à la Florentine
Mousselines de Jambon à la Florentine turn chilled ham forcemeat into four tender individual moulds, set over buttered spinach, napped with sauce Allemande, and flashed beneath the broiler until Parmesan bronzes.
Chef Juliette
Mousses et Mousselines Chaudes de Jambon
One chilled ham farce becomes either a generous moulded mousse or eight egg-shaped mousselines, poached gently to a tender satin set. The entire dish turns on testing the ham's salt before cooking.
Chef Juliette
Boudin Blanc Ordinaire
Boudin blanc turns pork, cream, eggs, and foie gras into a pale, silken sausage, poached at a tremble, gently grilled in buttered paper, and set beside cream-rich potato purée.
Chef Juliette
The Preparation of the Soufflé with Cooked Ham
Soufflé de jambon cuit turns lean ham, Béchamel, yolks, and stiffly beaten whites into a tall, bronzed main whose fine, savory crumb proves that lifting a dense base is all in the fold.
Chef Juliette
Soufflé de Jambon Gastronome
Soufflé de Jambon Gastronome rises around tender ham, buttered egg noodles, and black truffle, a generous savory soufflé whose one law is simple: fold lightly, layer quickly, and bake without delay.
Chef Juliette
Saucisses au Vin Blanc
Eight pork sausages gently poached in butter and laid over crisp croûtes, with white wine reduced into demi-glace and mounted off heat. Reduce the wine properly and the whole pan comes into focus.
Chef Juliette
Mousse Froide de Jambon à l’Alsacienne
A cold Alsatian centerpiece of fine ham mousse, chilled foie-gras Parfait shells, and clear Madeira chicken aspic, built layer by layer so every spoonful stays distinct, rich, and clean.
Chef Juliette
Crépinettes Truffées
Eight butter-bronzed crépinettes gathered around glossy Périgueux sauce, their truffled pork kept succulent by melting caul, with cream-rich potato purée alongside. A grand-kitchen composition brought intact to the home table.
Chef Juliette
Boiled Salted Pork à l’Anglaise
Porc Salé Bouilli à l’Anglaise pairs gently poached salted pork with sweet root vegetables and a buttery pease pudding, a plain-spoken lesson in controlling salt, heat, and texture at one generous table.
Chef Juliette
Oreilles à la Sainte Menehould
Oreilles à la Sainte-Menehould turns a humble cut into a lesson in patience: pig's ears poached tender, chilled firm, mustard-coated, buttered, crumbed, and grilled gently until the crust is bronze and crisp.
Chef Juliette
Mousselines Froides de Jambon
A satin ham mousse set over clear aspic in little cassolettes, its paper collar holding each portion proudly above the rim: cold, generous, and made ahead for the table.
Chef Juliette
Côtes de Porc Frais à la Milanaise
À l’anglaise breading becomes milanaise when Parmesan joins the crumbs: four pork chops cooked gently in butter, circled around rich macaroni, with bright tomato sauce passed separately to preserve the crust.
Chef Juliette
Pieds de Porc Truffés
Pieds de Porc Truffés, prepared by the charcutier, meet gentle butter basting and glossy Sauce Périgueux: a rich lesson in patient grilling, where low heat warms the center before the exterior bronzes.
Chef Juliette
Saucisses de Francfort et de Strasbourg
Two fine smoked sausages, poached below a boil for ten minutes and no longer, with apple sauce and horseradish beside them, or choucroute beneath: restraint is the entire technique.
Chef Juliette
Soufflé de Jambon Alexandra
Soufflé de Jambon Alexandra rises around a green heart of buttered asparagus, with ham in every tender spoonful and one dark truffle slice on its dome. Fold gently, bake steadily, and serve without delay.
Chef Juliette
Sucking Pig
Whole cochon de lait rôti teaches the finest roast timing: oil-crisped golden skin and tender meat arriving together, followed by a sauceboat of glossy gravy, generous enough for a celebration.
Chef Juliette
Zampino de Modène
Cloth protects the stuffed trotter, patient poaching keeps it whole, and sauce madère with bronzed cabbage brings Modena’s rich charcuterie to a generous French table.
Chef Juliette
Mousselines de Jambon à la Hongroise
Paprika is the character in these silken ham mousselines, gently poached, coated with onion-rich Sauce Hongroise, quickly glazed, and gathered around a golden mound of cauliflower gratin.
Chef Juliette
Jambon à la Maillot
Poached, braised, and lacquered at the last moment, Jambon à la Maillot gathers turned roots, glazed onions, lettuce, peas, and beans around one gleaming ham, with its gravy properly served apart.
Chef Juliette
Jambon Froid à la Gelée
A chilled ham with a glass-clear coat and neat aspic dice: a lesson in patient cooling, firm pressing, and glazing only when both ham and gelée are cold enough to hold.
Chef Juliette
Boudins Blancs de Volaille
Boudins blancs de volaille turn a fine, cold chicken forcemeat into tender ivory sausages, poached at a bare tremble, bronzed gently, and brought to the holiday table with cream-rich potato purée.
Chef Juliette
Fresh Pork Fillets
Filet de porc frais rôti teaches the quiet discipline of roasting: brown the loin, lower the heat, rest it fully, then turn its fond into a glossy jus beside a spoon-soft vegetable purée.
Chef Juliette
Fresh Neck of Pork with Stewed Apples
A burnished roast of fresh pork neck with clear, savory pan gravy and a bright apple purée, where patient roasting and a tightly sealed saucepan turn modest ingredients into proper weeknight comfort.
Chef Juliette
Mousselines de Jambon Alexandra
Silken ham mousselines crowned with truffle, napped in Parmesan-enriched Sauce Allemande, glazed in one fierce flash, and ringed around buttered asparagus: a lesson in giving delicate forcemeat exactly the heat it needs.
Chef Juliette
Jambon à la Chanoinesse
Poached ham braised in white wine, broad noodles gathered with butter and Soubise, black truffle cut to a fine julienne, and a sauce made from every savory drop in the pot.
Chef Juliette
Mousselines de Jambon aux Petits Pois
Silken ham mousselines, glossy petits pois, and Parmesan-rich Sauce Allemande meet beneath a fierce broiler, teaching the precise finish that protects tenderness while giving the classical crown its golden surface.
Chef Juliette
Jambon Soufflé Froid
A bone-in ham rebuilt with cool, satin-smooth mousse, where concentrated stock supplies structure and whipped cream gives the lift. Grand in outline, generous on the plate, and manageable by one cook.
Chef Juliette
Boudins Noirs
Boudin noir proves charcuterie is a matter of temperature, not mystery: pork blood, fat, cream, and onion held below a simmer, then scored and grilled gently beside silken potato purée.
Chef Juliette
Soufflé de Jambon Milanaise
Soufflé de Jambon Milanaise rises around layers of macaroni, ham, tongue, mushroom, and truffle, then takes a crisp crown of butter-fried macaroni and cheese, rich, poised, and ready for immediate serving.
Chef Juliette
Fresh-pork Cutlets à la Charcutiere
Côtelettes à la Charcutière teach gentle grilling: buttered crumbs bronze slowly while the pork stays juicy, then glossy Sauce Charcutière and sharp gherkin julienne meet them at the weeknight table.
Chef Juliette
Zampino Froid
Zampino froid proves that charcuterie service is a knife skill: set the Modenese stuffed trotter firm in the cold, then cut it nearly translucent for a spare, generous hors-d'œuvre.
Chef Juliette
Fresh Neck of Pork with Brussels Sprouts
A marbled pork neck roasts in the earthenware that comes to the table, while Brussels sprouts finish in its gravy and fat, basted until tender and bronzed.
Chef Juliette
Jambon Soufflé
Jambon soufflé turns a carved ham into its own airy reconstruction: smooth ham forcemeat folded with egg whites, shaped back on the end bone, then gently poached until risen and sliceable.
Chef Juliette
Various Garnishes for Braised Ham
One braised ham, many proper companions: buttered spinach, broad beans, tender braised greens, peas à la paysanne, pasta, or purée, all gathered by a glossy demi-glace au Madère.
Chef Juliette
Fresh-pork Cutlets à la Flamande
Côtelettes de porc frais à la Flamande teach a precise stop: brown the pork in butter only partway, then finish it over apples so meat, fruit, and juices become one generous dish.
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