Chef Juliette
Ris de Veau aux Queues d’Écrevisses
Sweetbreads braised without colour, truffle tucked inside, crayfish tails bound in cream, and filled carapaces at the ends: a generous formal platter whose deepest flavour comes from the shells.
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
Ris de Veau à la Régence
Ris de Veau à la Régence sets pale-braised sweetbreads among truffled quenelles, grooved mushrooms, curled cocks' combs, and olive-cut truffle, with ivory sauce Allemande served separately: the old register made workable at home.
Chef Juliette
Ris de Veau sous la Cendre
Truffle-studded veal sweetbreads rest on salted tongue beneath burnished short paste, then receive Madeira half-glaze through the vent: a grand sealed parcel made workable for one attentive cook.
Chef Juliette
Ris de Veau à la Toulousaine
Pale-braised veal sweetbreads, studded with black truffle and ringed with the full Toulousaine garnish, teach the discipline of building richness without browning, then carrying it with a silken, mushroom-scented Sauce Allemande.
Chef Juliette
Croustade de Ris de Veau à la Financière
Four pale, fluted croustades cradle tiny chicken quenelles, grooved mushrooms, Madeira half-glaze, and tender braised sweetbread under black truffle, a lesson in timing, contrast, and grand French generosity scaled for home.
Chef Juliette
Pâté Chaud de Ris de Veau
Pâté chaud de ris de veau turns pastry into architecture: a burnished dome around chicken forcemeat, sliced sweetbread, mushrooms, truffle, and stiff Allemande, cut in generous wedges while hot.
Chef Juliette
Timbale de Ris de Veau
Timbale de Ris de Veau turns pastry, sweetbreads, chicken mousseline, mushrooms, and truffle into one generous lesson: keep the shell crisp, the Allemande silken, and join them only at the table.
Chef Juliette
Vol au Vent de Ris de Veau
Vol-au-Vent de Ris de Veau makes its hierarchy plain: burnished pastry, satin sauce Allemande, sweetbread in generous slices, and crayfish at the rim, with the sweetbread always commanding the dish.
Chef Juliette
Ris de Veau à la Richelieu
Ris de Veau à la Richelieu turns a careful Bonne-Maman braise into a cold truffled cocotte, with tender sweetbreads and vegetable julienne suspended beneath clear, savory jelly.
Chef Juliette
Ris de Veau à la Suédoise
A pale pastry crust filled with mayonnaise-bound vegetables and crowned with chilled sweetbread, horseradish butter, and tongue: the composed cold entrée that rewards patience, clean slicing, and exact seasoning.
Chef Juliette
Palets de Ris de Veau à l’Écarlate
Cold palets of pressed sweetbread, mustard butter, scarlet tongue and truffle under clear aspic, arranged with geometric calm and served beside horseradish cream and Salade Italienne.
Chef Juliette
Foie de Veau Braisé à la Bourgeoise
A whole calf's liver larded with seasoned bacon, gently braised in white wine, brown stock, and Espagnole, then ringed plainly with carrots and onions: cuisine bourgeoise with discipline, not display.
Chef Juliette
Foie de Veau à l’Anglaise
Foie de Veau à l’Anglaise teaches the narrow timing of liver: thin slices, a whisper of flour, hot butter, crisp bacon, and a swift beurre noisette finish before tenderness slips away.
Chef Juliette
Brochettes de Foie de Veau
Brochettes de Foie de Veau turn delicate liver, salt pork, mushrooms, duxelles, and fine crumbs into a generous grill, provided the liver is stiffened in butter before the skewer is built.
Chef Juliette
Foie de Veau à l’Espagnole
Calf’s liver stays tender beneath a fine flour crust, with grilled tomatoes, crisp onion roundels, and fried parsley beside it. Oil, quick heat, and an orderly stove make this generous old plate entirely at home.
Chef Juliette
Foie de Veau Sauté aux Fines Herbes
Foie de veau at its best: tender, butter-gilded slices in a glossy sauce aux fines herbes, with quick heat doing the work and one pan carrying every browned flavor to the table.
Chef Juliette
Pain de Foie de Veau
Pain de Foie de Veau, enriched with cold panada, egg, and cream, then gently poached and turned out under Duxelles: the forcemeat that teaches temperature, patience, and the value of a fine sieve.
Chef Juliette
Côtes de Veau
Côtes de Veau teaches the true sauté: dry bone-in chops, clarified butter, lively heat, then Madeira lifted through the fond and rounded with a pale veal glaze.
Chef Juliette
Côte de Veau à la Bonne Femme
Four veal chops, browned deeply in butter and covered with pearl onions and potato roundels, finish gently in one pot, where their juices make the only sauce this generous bonne femme supper needs.
Chef Juliette
Côte de Veau en Casserole
Côte de veau at its most disciplined: thick rib chops turned patiently in quiet butter, finished with one spoonful of veal gravy, and served from the casserole that cooked them.
Chef Juliette
Côte de Veau en Cocotte à la Paysanne
Côte de Veau en Cocotte à la Paysanne teaches the quiet art of browning first and cooking gently after: veal, salt pork, onions, and potato triangles sharing butter and their own juices in one pot.
Chef Juliette
Côte de Veau à la Dreux
Each veal chop becomes a lesson in precision: tongue, ham and truffle show cleanly through its trimmed surface, while quenelles, mushrooms, olives and truffled demi-glace complete the generous classical garnish.
Chef Juliette
Côte de Veau Milanaise
Parmesan in the crumb is the mark: a thin veal chop fried bronze in clarified butter, with tomato-cheese macaroni carrying Madeira-warmed ham, tongue, mushroom, and truffle beside it.
Chef Juliette
Côte de Veau Papillote
Côte de Veau en Papillote seals butter-browned veal, Duxelles, sliced mushroom, and ham inside oiled paper, then lets the hot oven inflate the parcel for its generous opening at the table.
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