Chef Juliette
Poularde aux Céleris
Poularde aux Céleris teaches the poêlé: butter-roasted poultry, strong veal stock added only near the finish, and celery made tender enough to drink the clear, carefully degreased cooking liquor.
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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.
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Recipes
Chef Juliette
Poularde aux Champignons à Brun
A poularde cooked poêlé until bronze, ringed with twenty mushroom caps, and served with Madeira demi-glace carrying every savour from the pan, then finished off heat with cold butter.
Chef Juliette
Poularde aux Champignons à Blanc
A whole poularde gently poached, veiled in ivory sauce Allemande, and ringed with twenty lemon-bright mushroom caps: a lesson in drawing out deep flavor while allowing no browning at all.
Chef Juliette
Poularde Chanoinesse
An ivory-coated Poularde Soufflée ringed with crayfish tails and butter-fried croûtons, each carrying suprême and truffle, with coral-tinted Mornay served separately for a grand dish made calmly at home.
Chef Juliette
Poularde Châtelaine
A pale, butter-gold poularde ringed with artichoke bottoms holding ivory Soubise and chestnuts glazed in consommé, with glossy poëling liquor beneath to gather everything into one generous platter.
Chef Juliette
Poularde Chevalière
The butchery lesson of the canon: breasts threaded with truffle and tongue, legs filled with cream godiveau, every remaining bone turned into stock for a glossy suprême sauce.
Chef Juliette
Poularde Chimay
Poularde Chimay teaches the discipline of half-cooking: tender butter-poêlé poultry, foie gras and cream-bound noodles within, crisp clarified-butter noodles above, and a glossy poëling sauce served generously.
Chef Juliette
Poularde Chipolata
Poularde Chipolata gathers a whole bird poêlée in butter with chipolatas, lacquered onions, chestnuts, and bacon, then gives them ten quiet minutes to exchange their flavors.
Chef Juliette
Poularde à la Chivry
Poached poularde under a glossy herb-green Chivry sauce, with a separate butter-bound macédoine: a composed lesson in gentle heat, clean stock, and knowing when the sauce must leave the fire.
Chef Juliette
Poularde Cussy
Poularde Cussy turns one careful braise into a celebration: burnished poultry, whole truffles, artichoke-filled mushroom caps, and buttered cockscombs, all gathered by a short, glossy Madeira sauce.
Chef Juliette
Poularde en Demi-Deuil
Raw truffle under pale poultry skin, gentle poaching, and a white sauce suprême: Poularde en demi-deuil teaches that perfume depends on sequence, and luxury needs discipline more than complication.
Chef Juliette
Poularde Demidoff
Poularde Demidoff makes poêlé clear: a butter-cooked pullet finished over crescent vegetables, then joined by black truffle and a little chicken stock, all brought to the table in its cocotte.
Chef Juliette
Poularde Derby
A rice-stuffed poularde poëled in butter, encircled by foie gras croûtons and whole Champagne-cooked truffles, with every cooking liquor reduced into one small, gleaming sauce.
Chef Juliette
Poularde Diva
A pale poached poularde filled with rich pilaff rice, glossed with paprika sauce suprême and served beside cèpes in cream, translated from brigade service to one composed home table.
Chef Juliette
Poularde Devonshire
Boned poularde, cream-rich forcemeat, and a rose-red tongue at the center, poached gently, reconstructed on the platter, and finished with sauce Allemande and pea timbales.
Chef Juliette
Poularde à l’Écossaise
Poularde à l’Écossaise proves that poaching need not mean pale flavor: pearl barley and sausage perfume the bird from within, while reduced poaching liquor becomes an ivory Allemande bright with a precise vegetable brunoise.
Chef Juliette
Poularde Édouard VII
A pale-poached poularde carrying enriched pilaff rice, lacquered with glossy curry sauce and ruby capsicum, with creamed cucumbers beside it: grand-hotel ceremony translated for one cook and four hungry guests.
Chef Juliette
Poularde en Estouffade
Half poêling bathes the pullet in butter, then a paste-sealed, ham-lined cocotte captures every drop of stock, vegetable perfume, and poultry juice until the bird reaches the table succulent.
Chef Juliette
Poularde à l’Estragon
Poularde à l’Estragon asks for quiet heat, not complication: a whole tender bird, herb-green leaves across the breast, and its tarragon-rich cooking liquor reduced to a clear, generous sauce.
Chef Juliette
Poularde à la Favorite
Poularde à la Favorite teaches the discipline of gentle heat: rice-stuffed poultry poached until succulent, sauce suprême kept silken, and its truffled cocks' comb garnish arranged generously around.
Chef Juliette
Poularde à la Fermière
Poularde à la Fermière seals a half-poêled bird with diced ham, peas, French beans, and buttery roots, so the cocotte makes its own glossy supper from reduced stock and chicken juices.
Chef Juliette
Poularde à la Financière
A whole poularde, gently braised and ringed with quenelles, grooved mushrooms, delicate cocks’ combs and kidneys, truffle, and olives, all held together by glossy demi-glace enriched with the bird’s own liquor.
Chef Juliette
Poularde à la Gastronome
A butter-poêled pullet hides tender noodles, while whole truffles, glazed chestnuts, and cock kidneys circle the platter. The lesson is the sauce: reduce the Champagne deglazing liquor hard before the demi-glace.
Chef Juliette
Poularde à la Godard
A bronzed poularde under the full Godard garnish: two kinds of quenelle, grooved mushrooms, glazed sweetbreads, tongue, and truffle, with glossy Madeira sauce built from the bird's own fond.
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