Chef Juliette
Tête de Veauà la Poulette
Tête de Veau à la Poulette makes thrift magnificent: tender, pearly slices of calf’s head folded through Poulette Sauce (No. 101), glossy with butter, sharpened by lemon, and finished with parsley.
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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
Tête de Veau en Tortue
Tête de veau becomes a lesson in grand garnish made manageable: tender skin, herb-dark Sauce Tortue, buttered quenelles, offal, crayfish, olives, truffle, fried eggs, and crisp Croûtons brought together by one cook.
Chef Juliette
Tête de Veau à la Vinaigrette ou à l’Huile
Tête de Veau à la Vinaigrette ou à l’Huile asks for one discipline: poach the head gently, then serve it warm with tongue, brain, green parsley, and the book’s exact one-two-one sauce.
Chef Juliette
Escalopes de Veau
Escalopes de Veau teach the speed of the sauté pan: veal beaten thin, sealed in a crisp à l’anglaise coat, and cooked in clarified butter before tenderness has time to turn firm.
Chef Juliette
Grenadins
Thick veal collops threaded with fine bacon, braised under a watchful spoon, and glazed until lacquered: grenadins teach that basting is not fussing, but the technique that keeps lean meat generous.
Chef Juliette
Grenadins Froids en Bellevue
Grenadins en bellevue teach the discipline of aspic: cold veal, exact vegetable trim, and clear jelly layered patiently so the finished crown unmoulds cleanly and holds every bright detail in place.
Chef Juliette
Ris de Veau (Sweetbreads)
Veal heart sweetbreads, soaked white, blanched gently, trimmed and pressed, then handed to the canonical braise, poach, or grill: the preparation that turns delicate offal into a poised main dish.
Chef Juliette
Attereaux de Ris de Veau à la Villeroy
Sweetbread, mushroom and truffle threaded in little ranks, cloaked in firm Villeroy sauce, crumbed and fried until bronze: a lesson in cold coating, hot fat, and composed abundance.
Chef Juliette
Chartreuse de Ris de Veau
A vegetable mosaic around tender sweetbreads, cream forcemeat, mushroom, and truffle, gently set in a bain-marie and rested before unmoulding, with mushroom velouté served apart.
Chef Juliette
Ris de Veau Bonne Maman
Ris de Veau Bonne Maman teaches white-meat braising: tender sweetbreads, a coarse vegetable julienne, gelatinous veal stock reduced in stages, and a final glaze, all brought proudly to the table in one cocotte.
Chef Juliette
Crépinette de Ris de Veau
Crépinette de ris de veau teaches the discipline of forcemeat: equal parts sweetbread and calf’s udder, rich with truffle, held in caul, crumbed, grilled gently, and carried by Périgueux sauce.
Chef Juliette
Ris de Veau à la Cévenole
Veal sweetbreads, patiently pressed and braised, take a last-minute glaze before meeting pearl onions, savory Cévennes chestnut purée, and a shining jus lié: a dinner-party platter built on tenderness, earthiness, and nerve.
Chef Juliette
Ris de Veau Demidoff
Ris de veau Demidoff teaches the disciplined braise: lard tender veal sweetbreads with bacon and truffle, stop the first cooking halfway, then finish them among precisely cut vegetables in a glossy cocotte jus.
Chef Juliette
Escalopes de Ris de Veau Bérengère
Eight braised sweetbread ovals, each edged with tongue mousseline, crowned with white Soubise and black truffle, then set on a butter-crisp croûton with glossy braising liquor and peas served apart.
Chef Juliette
Escalopes de Ris de Veau à la Favorite
Veal sweetbreads browned in clarified butter alternate with foie gras beneath black truffle, while buttered asparagus fills the centre and truffle-scented Madeira sauce waits beside the platter: grand composition made workable at home.
Chef Juliette
Escalopes de Ris de Veau Grand Duc
Veal sweetbread escalopes stay pale and tender beneath a glossy Mornay glaze, with black truffle between every slice and buttered asparagus in the centre. The lesson is control, timing, and no wasted motion.
Chef Juliette
Escalopes de Ris de Veau Judic
Veal sweetbread escalopes, bronzed in butter and stacked on poached chicken forcemeat with braised lettuce, black truffle, and poultry kidney, form a precise crown with glossy gravy waiting beside it.
Chef Juliette
Escalopes de Ris de Veau à la Maréchale
Firm veal sweetbreads are sliced, coated à l'anglaise, and browned in clarified butter, with black truffle between each crisp escalope and a generous center of asparagus tips bound in butter.
Chef Juliette
Ris de Veau Grillés
Ris de veau grillés teach controlled heat: press them firm, split them cleanly, then grill gently under a faithful rain of butter until bronzed outside and tender within.
Chef Juliette
Ris de Veau Grillés Carmago
Ris de Veau Grillés Carmago turns tender sweetbreads, butter-glazed vegetables, savoury brioche and crisp bacon into one generous centrepiece, with every element timed so the shell reaches the table crisp.
Chef Juliette
Ris de Veau Grillé Gismonda
Ris de Veau Grillé Gismonda sets a bronzed sweetbread over a pale croustade of artichoke and mushroom bound with cream, then keeps its buttered meat glaze apart so pastry stays crisp.
Chef Juliette
Ris de Veau Grillé Jocelyne
Ris de Veau Grillé Jocelyne teaches disciplined timing: bronze the tender sweetbreads, keep the curried Soubise soft, and bring potato, tomato, and green capsicum together while every edge still glistens.
Chef Juliette
Ris de Veau Grillés Saint-Germain
Grilled sweetbreads, butter-gold potatoes, consommé-glazed carrots, bright pea purée, and Béarnaise served apart: a grand platter made workable for one cook, with crisp edges and a tender heart.
Chef Juliette
Ris de Veau des Gourmets
Ris de Veau des Gourmets turns veal sweetbreads and raw black truffle into a lesson in captured aroma: braise gently, seal the cocotte with paste, and break it open only at the table.
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