Recipe Archive
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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Chef Juliette
Cervelle à la Poulette asks for a gentle hand: ivory slices of calf's brain, white mushrooms, and lemon-bright sauce turned together until glossy, then carried straight to the table before their tenderness is lost.
Chef Juliette
Cervelle à la Villeroy turns delicate calf's brains into a study in contrast: a butter-poached centre, a firm sauce mantle, a crisp anglaise shell, and light Périgueux served apart.
Chef Juliette
Vol-au-Vent de Cervelle keeps the grand garnish pale and tender: calf brain, twelve veal quenelles, mushrooms, and truffle folded through glossy Allemande and spooned into a crisp pastry case.
Chef Juliette
Amourettes à la Tosca brings the butcher's most delicate cut to the table with Parmesan macaroni, crayfish tails, and shell-bright coulis, all folded into one glossy, generous timbale.
Chef Juliette
Selle de mouton rôtie teaches that the roast is decided before the oven: trim cleanly, fold the flanks close, tie firmly, then carve rosy slices beside vegetables glossed with real butter.
Chef Juliette
A true baron keeps saddle and both legs together, then asks for disciplined trimming, tight trussing, and patient roasting before it reaches the table bronzed, juicy, and ringed with buttered vegetables.
Chef Juliette
Two lamb legs left joined, trussed into one even roast and cooked slowly over their own fond, with butter-bound flageolets and bronze potatoes for a generous French table.
Chef Juliette
Filets de mouton teach the roast through the knife: saddle halves skinned, rolled tightly around their kernels, tied evenly, then brought to a bronze crust and a rosy, juicy centre.
Chef Juliette
Carré de mouton turns an economical neck rack into a burnished centerpiece: trim with care, protect the cushion with bacon, roast on the bone, and let a short rest keep every slice rosy.
Chef Juliette
Grosses pièces froides de mouton teach the cold-table art of restraint: chill the roast well, remove every firm seam of fat, and carve thinly across the grain before arranging it without fuss.
Chef Juliette
Choose the cut, then roast by its nature: a rosy gigot or tightly rolled shoulder, both deeply browned and served with a glossy pan jus built from the fond.
Chef Juliette
Gigot à l’anglaise proves that plain water can cook with precision: rosy lamb, sweet roots, and caper-bright butter sauce, all decided by one quiet simmer and an honest thermometer.
Chef Juliette
Gigot de mouton braisé takes a deeply browned joint through a quiet white-stock braise, then turns its strained liquor into the glaze and sauce, proof that patience, not complication, gives mutton its dignity.
Chef Juliette
Gigot à la boulangère turns one roasting dish into the whole kitchen: lamb bronzes first, then onions and thick potato rounds drink the drippings until crisp-edged, tender, and ready for the table.
Chef Juliette
Juniper-marinated, bacon-larded lamb meets a fierce oven, then a glossy poivrade sharpened with red wine and cayenne. The lesson is simple: dry the gigot thoroughly, and the roast browns rather than turns gray.
Chef Juliette
A glazed braised leg with silken onion-and-rice Soubise made in the joint's own liquor, proving that the sauce must share the braise to carry its full sweetness and savor.
Chef Juliette
Cold mutton at its most disciplined: a properly chilled leg, carved in fine, even slices and laid plainly on the plate, because good meat and clean carving need neither camouflage nor ceremony.
Chef Juliette
Côtelettes teach the discipline of fierce heat and short cooking: grill them bare for a bronzed edge and rosy centre, or fry the Anglaise-coated version in clarified butter until the crust holds fast.
Chef Juliette
Côtelettes à la Champvallon puts one-pot discipline to work: lamb browned in butter, onions kept pale, and potato roundels basted in white stock until the meat yields and the cooking juices reduce to a glaze.
Chef Juliette
A lesson in structural garnishing: lamb cutlets, creamed macaroni, and caul become one crisp, bronzed parcel under fierce heat, finished with a precise ribbon of tomato demi-glace.
Chef Juliette
Côtelettes à la Maintenon turns a lamb cutlet into a lesson in sequence: sear one face, crown it with Maintenon, then gratiné the crumbs while the meat finishes beneath.
Chef Juliette
Butter-fried lamb cutlets carry a domed mushroom hash bound with reduced béchamel, then meet fierce heat beneath Parmesan before glossy peppers and tomatoes gather around the crown.
Chef Juliette
Butter-fried lamb cutlets, cooked on one side only, carry a garlic-and-egg Béchamel glaze, a browned mushroom cap, and an anchovy-girdled olive: a precise Provençal garnish made practical for four.
Chef Juliette
Ham-flecked crumbs, juicy mutton, clarified butter, and a sharp-sweet poivrade half-glaze: a clubland classic whose discipline lies in gentle frying and a julienne cut fine enough to season every spoonful.
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