Chef Juliette
Côte de Veau Pojarski
Veal, chopped with half its weight in cold butter, rebuilt around the rib bone, and fried to a bronze crust: Côte de Veau Pojarski teaches that temperature and a gentle turn can hold richness in shape.
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
Côte de Veau Zingara
Côte de Veau Zingara sets a butter-browned veal chop beneath warm jambon cru, with sharp red-brown Zingara sauce pooling around it and a fine julienne of tongue, mushroom, and black truffle running through every spoonful.
Chef Juliette
Côte de Veau Froide en Belle Vue
Côte de Veau Froide en Belle Vue turns four cold veal chops into a clear-jellied centerpiece, each patterned with vegetables and unmoulded onto chopped aspic, a precise lesson in timing rather than ornament.
Chef Juliette
Côte de Veau Froide Rubens
Côte de Veau Froide Rubens sets tender cold veal beneath young hop shoots and tomato-bound aspic, then seals everything in clear jelly: a spring lesson in patience, clarity, and exact chilling.
Chef Juliette
Rognon de Veau
Rognon de veau asks for nerve, not time: a dry kidney, fierce heat, and a swift pan jus give you bronze edges, a rosy centre, and butter-bright sauce before the meat can toughen.
Chef Juliette
Rognon de Veau en Casserole
Whole veal kidneys, trimmed to a veil of fat, turned patiently in butter and finished with veal gravy: cocotte cooking at its clearest, gentle heat doing all the work.
Chef Juliette
Rognon de Veau en Cocotte
Whole veal kidneys, burnished in butter and finished gently with bacon, mushrooms, small potatoes, glazed onions, and veal gravy: a complete cocotte supper built on control, not complication.
Chef Juliette
Rognon de Veau Grillé
A veal kidney split but kept hinged, skewered flat, and grilled over moderate heat with frequent butter basting, then served with maître-d'hôtel butter: the quick grill that rewards nerve and attention.
Chef Juliette
Rognon de Veau à la Liégeoise
Rognon de Veau à la Liégeoise pairs tender, butter-cooked veal kidney with a last-minute flare of gin, crushed juniper, and veal gravy: deep, glossy, aromatic, and served in its casserole.
Chef Juliette
Rognon de Veau à la Montpensier
Veal kidney browned at fierce heat, then glossed with Madeira and meat glaze, with butter-bound asparagus tips and black truffle at the center. The pan must be hot, because hesitation toughens the rognon.
Chef Juliette
Rognon de Veau Portugaise
Tender veal kidney, a ring of buttered slices and stuffed tomatoes, reduced tomato fondue at the center, and Madeira sauce around it all prove that timing is the heart of this classical plate.
Chef Juliette
Rognon de Veau à la Robert
A whole veal kidney browned briskly, roasted, sliced whisper-thin, and warmed in a Cognac, mustard, lemon, parsley, and butter liaison: rich, sharp, glossy, and governed by one rule, never let the sauce boil.
Chef Juliette
Tendrons de Veau
Tendrons de veau turn a modest, cartilage-tipped cut into a butter-glossed braise. Reduce the stock in stages, baste faithfully, and the meat becomes tender while its sauce builds its own lacquer.
Chef Juliette
Fricadelles
Fricadelles turn lean veal, cold butter, bread, egg, and onion into bronzed, tender patties, browned in a skillet and finished in the oven with vegetable purée and sharp Sauce Piquante.
Chef Juliette
Paupiettes de Veau
Thin veal spread with fine forcemeat, rolled into neat scrolls, tied snugly, and braised at a bare tremble until tender, with celery root purée to catch the glossy sauce.
Chef Juliette
Pain de Veau
Pain de Veau turns a cold, carefully bound veal forcemeat into a tender ivory loaf, poached gently in its mould and carried to the table under a glossy mushroom velouté.
Chef Juliette
Calf’s Feet
Pieds de veau turn patient poaching into two rewards: tender, trembling morsels with sauce gribiche tonight, and gelatin-rich liquor that gives tomorrow’s braise its body.
Chef Juliette
Calves’ Tongues
Langues de veau turn a modest cut into a silken main dish through one essential act: simmer gently, then peel while warm and serve thick slices under a bright sauce piquante.
Chef Juliette
Calf’s Brains and Amourettes
Cervelle de veau and amourettes prove delicacy is a discipline: clean patiently, poach barely, then fry meunière until the crust turns butter-gold and the centres stay tender.
Chef Juliette
The Cooking of Brains
Cuisson des cervelles begins before the flame: membrane lifted cleanly, lobes soaked pale, then poached at a gentle tremble in vinegar court-bouillon until delicate, firm, and ready for the French table.
Chef Juliette
Cervelle à la Beaumont
Calf's brain, foie gras forcemeat, truffle, and puff pastry become one burnished parcel, then Périgueux sauce enters through the vent: a grand-kitchen construction made workable for four at home.
Chef Juliette
Cervelle au Beurre Noir
Cervelle au beurre noir teaches the narrow line between deeply browned and burned: tender calf's brain, dark butter, parsley pluches, and vinegar brought together in one swift, generous finish.
Chef Juliette
Cervelle au Beurre Noisette
Tender slices of calf's brain beneath beurre noisette, sharpened with lemon and parsley: a lesson in gentle poaching, exact butter, and why the simplest classical dishes leave nowhere to hide.
Chef Juliette
Cervelle à la Maréchale
Cervelle à la Maréchale turns a fragile calf's brain into a study in contrast: a fine, butter-bronzed crust, a silken centre, black truffle above, and asparagus tips gathered in the middle.
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