Chef Juliette
Selle de Veau à la Romanoff
Selle de Veau à la Romanoff rebuilds a braised saddle with creamed mushrooms between the collops, coral-tinged Béchamel, tender fennel, and clear jus, its grandeur resting on one precise butter.
Recipe Archive
Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
3203 recipes
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Recipes
Chef Juliette
Selle de Veau à la Tosca
Selle de Veau à la Tosca turns reconstruction into supper: tender veal collops lifted on truffled macaroni, veiled with Mornay, glazed gold, and served with clear, concentrated braising liquor.
Chef Juliette
Selle de Veau à la Rénaissance
Selle de Veau à la Rénaissance puts the whole classical table on one platter: tender glazed veal, seven spring vegetables kept distinct, and a clear braising liquor served alongside for a generous parade.
Chef Juliette
Selle de Veau à la Talleyrand
Truffle-studded veal, gently braised and glazed, arrives with macaroni bound in butter, Gruyère, Parmesan, foie gras, and more truffle: a grand whole joint translated faithfully for four.
Chef Juliette
Selle de Veau Froide
Selle de Veau Froide turns one careful braise into an entire cold supper: tender veal, bright vegetable macédoine, precise jelly dice, and the reduced, degreased cooking liquor served as its own sauce.
Chef Juliette
Loin of Veal
Longe de veau braisée turns the chump end into a burnished, sliceable joint with a supple gravy, proving that the quiet braise, not fierce roasting, gives veal its deepest succulence.
Chef Juliette
Neck of Veal
Carré de veau braisé proves that a pale braise can carry deep flavour: bacon-barded veal, gentle stock, patient basting, and a reduced gravy that clings without heaviness.
Chef Juliette
Short Loin of Veal
A bone-in veal loin braised as white meat should be, lightly browned, basted often, and pulled at the first tender blush, with its own reduced juices polished into a butter-glossed sauce.
Chef Juliette
Chump of Veal or Quasi
The quasi teaches the quiet discipline of a white-meat braise: gentle browning, patient basting, and a final reduction that turns humble stock and pan fond into a butter-glossed jus.
Chef Juliette
Cushion of Veal (Relevés)
A veal relevé scaled for four: the fat-capped haunch joint takes two stock glazes, a careful oven braise, and a brief broiler lacquer, yielding rosy slices and an incomparable gravy.
Chef Juliette
Adjuncts to Cushion of Veal
Noix de veau asks for one well-cooked garnish, not a parade: rosy slices, a glossy natural jus, and a bright macédoine whose vegetables remain distinct under their coat of butter.
Chef Juliette
Noix de Veau en Surprise
A bronzed veal cushion conceals a glossy mushroom salpicon beneath its fitted lid, then arrives whole so the first generous slice reveals the careful work hidden inside.
Chef Juliette
Noix de Veau en Surprise à la Macédoine
A braised veal cushion becomes its own serving case, layered with buttered macédoine and neat slices from the hollowed centre, then warmed whole and served with its glossy liquor.
Chef Juliette
Noix de Veau en Surprise à la Pithiviers
Noix de veau becomes its own serving case, holding whole stuffed quail, minced mushroom, truffle, and glossy demi-glace, then revealing the tender veal sliced around it at the table.
Chef Juliette
Noix de Veau en Surprise à la Toulousaine
A braised veal cushion becomes its own serving case, holding pale chicken quenelles, tender sweetbreads, cocks’ combs, mushrooms, and truffle in glossy sauce Allemande, a grand construction disciplined by simplicity.
Chef Juliette
Noix de Veau Froide à la Caucasienne
Cool, rosy veal layered with anchovy-chive butter, arranged around a firm tomato purée dome and bright dice of clear aspic: the grand cold platter made practical for four.
Chef Juliette
Noix de Veau Froide à la Suédoise
A grand cold buffet translated for one table: tender veal, salted tongue, and horseradish butter circling a jewel-like vegetable salad, all held with aspic and served with a sharp, silken mayonnaise.
Chef Juliette
Longes, Carrés et Noix de Veau Froids
Cold veal, cooked just rosy, glazed with crystal-clear aspic, and set among jewel-like macédoine, mayonnaise-bound artichokes, and jelly cubes: the French buffet translated for four.
Chef Juliette
Fricandeau (Relevé)
A finely larded cushion of veal, braised until a spoon passes through it, then basted beneath fierce heat until its own reduced liquor becomes a deep, savory lacquer.
Chef Juliette
Fricandeau Froid
Fricandeau froid turns one careful braise into a cold luncheon centerpiece: larded veal sliced tender, its clarified liquor set around it as jelly, then half-melted and brushed over the top.
Chef Juliette
Poitrine de Veau Farcie
A family braise with real discipline: veal breast wrapped around pork forcemeat and duxelles, cooked gently under short moistening, then glazed until bronze and glossy in its own reduced juices.
Chef Juliette
Tête de Veau (Relevé and Entrée)
Tête de veau kept pale in a flour blanc, sliced tender with its tongue and delicate brain collops beside it: the classical luncheon platter made manageable for four without surrendering its method.
Chef Juliette
Tête de Veau à l’Anglaise
A pale, tender half calf’s head, poached bone-in through a lemon flour blanc, then brought to lunch with boiled bacon, vivid green parsley, and a generous sauceboat at its side.
Chef Juliette
Tête de Veau à la Financière
Tête de veau à la financière turns humble offal into a generous centerpiece: tender calf's head, tongue, and brain beneath glossy Madeira sauce crowded with quenelles, cockscombs, mushrooms, sweetbreads, and truffle.
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