Chef Juliette
Currie d’Agneau
Lamb shoulder, browned in butter and simmered just until tender, teaches the discipline of the French currie: build the fond fully, shorten the braise, and keep the sauce smooth and generous.
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.
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Recipes
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
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
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 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
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
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
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
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
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
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-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
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.
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
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
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
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
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
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
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
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
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
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
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.
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