Chef Juliette
Rognons Brochette au Vert Pré
Butterflied kidneys, pinned open on skewers and grilled over fierce heat, with pommes paille and vivid parsley: a classical grill lesson in exact trimming, dry surfaces, and stopping at the right second.
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
Brochettes de Rognons
Fierce heat sets lamb kidney before bacon, mushrooms, butter, and crumbs meet the broiler, producing bronzed skewers with tender centers and teaching the discipline of two brief cooks.
Chef Juliette
Cassoulet
White beans, pork, mutton, and garlic sausage settle into a rind-lined cocotte beneath a burnished crust. Baste it, let the crust return, and the Southwest's great casserole proves patience is an ingredient.
Chef Juliette
Currie à l’Indienne
Mutton, onion, curry, and a flour-bound sauce prove the classical lesson: frizzle well, cook the roux, then let gentle heat turn a spare pantry into a generous supper.
Chef Juliette
Daube Froide
Yesterday’s daube becomes tomorrow’s cold luncheon: collagen-rich beef and pork rind packed into a small mold, set in its own clear jelly, turned out, and carved thin beside a bright ring of chopped jelly.
Chef Juliette
Émincés et Hachis
Cold roast gets a second life three ways, but the law never changes: slice or mince it finely, bring the sauce to heat, and never let the meat boil.
Chef Juliette
Moussaka
Fried aubergine skins hold alternating layers of savoury mutton and aubergine, gently set in a bain-marie, then turned out whole for a generous dinner-party centrepiece.
Chef Juliette
Mutton Pudding
A sealed dome of suet paste turns modest mutton, salt, pepper, and water into its own rich gravy: four quiet hours in the basin, then a generous pudding for the middle of the table.
Chef Juliette
Pilaw de Mouton à la Turque
Tomato leads this mutton navarin, scented with ginger or saffron, while buttery pilaff rice keeps every grain distinct around the platter's edge. Brown the meat deeply, simmer gently, and one generous dish carries supper.
Chef Juliette
Baron (or Pair of Hind-quarters) of Lamb
A whole saddle and its two hind legs, butter-poêlé under a close cover, carved rosy beside new vegetables and clear pan gravy: grand anatomy brought within reach of one home oven.
Chef Juliette
Double (or Pair of Legs) of Lamb
Two lamb legs become one burnished joint under a covered butter roast, then their own drippings become a clear, peppery gravy. Gentle heat and faithful basting teach the discipline of poêler.
Chef Juliette
Quarter of Lamb
Quartier d’Agneau Poêlé teaches the discipline of basting: a young hindquarter slowly enclosed with butter, then uncovered to bronze, with clear lamb jus and spring vegetables carried proudly to the Sunday table.
Chef Juliette
Fillet of Lamb
Butter-basted lamb fillet, rosy within and bronzed outside, with new spring vegetables and a clear pan gravy. Filet d’agneau poêlé teaches the quiet heat and steady spooning that protect a tender cut.
Chef Juliette
Saddle and Neck of Lamb
Selle et collet d’agneau turns two opposite cuts into one generous centerpiece: the saddle stays rosy beneath a truffled glaze, while the neck gives its depth to a clear, glossy jus.
Chef Juliette
Selle d’Agneau de Lait Édouard Vii
A whole milk-lamb saddle rebuilt around foie gras, black truffle, and Marsala, gently poached on bacon rind and chilled in amber jelly: the cold centerpiece that teaches patience, fit, and temperature.
Chef Juliette
Carré d’Agneau Beaucaire
Carré d’Agneau Beaucaire brings the lower Rhône to one platter: a rosy, butter-browned rack set over tarragon tomato fondue, with tender half-artichokes drinking the lamb juices around it.
Chef Juliette
Carré d’Agneau en Cocotte à la Bonne Femme
Carré d’agneau teaches the quiet art of timing one pot: butter-bronzed lamb, sweet small onions, and shaped potatoes all arriving tender together, glossy with their own juices.
Chef Juliette
Carré d’Agneau à la Boulangère
Carré d’Agneau à la Boulangère sets a butter-browned rack over onions and thick potato rounds, letting the joint season its own garnish. The lesson is timing: one dish, two clocks, nothing wasted.
Chef Juliette
Carré d’Agneau Grillé
Carré d’agneau grillé teaches the discipline of two heats: a slow buttered cook for rosy meat, then fresh butter and fine crumbs bronzed fast, with sharp mint sauce waiting at the table.
Chef Juliette
Carré d’Agneau Mireille
A rosy rack of lamb settles over crisp-edged Pommes Anna streaked with artichoke, while repeated butter basting joins meat and potatoes into one generous dish for the table.
Chef Juliette
Carré d’Agneau Printanier
Carré d’Agneau Printanier brings a butter-poëled rack to the table beside a cocotte of glazed spring vegetables, each cooked on its own clock, then finished together until bright, tender, and shining.
Chef Juliette
Carré d’Agneau Soubise
Carré d’agneau Soubise proves that onion can become silk: a gently stewed rack, a pale purée passed through a fine sieve, and a last butter finish that makes the sauce gleam.
Chef Juliette
Carré d’Agneau à la Toscane
A butter-browned rack enclosed between two crisp potato layers under Parmesan, carried to the table in its baking dish with every savory juice held inside.
Chef Juliette
Leg and Shoulder of Lamb
One joint, two faithful treatments: shoulder scored in a lattice and grilled over a moderate fire, or Gigot à la Boulangère (No. 1307), where lamb fat bronzes onions and potatoes.
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