Chef Juliette
Poularde à la Grammont
Poached poularde, carved and rebuilt with quail, mushrooms, cocks' combs, and truffle, then cloaked in Allemande and bronzed fast: classical construction made workable for one careful cook.
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
Poularde Grand Hôtel
Poularde Grand Hôtel puts butter-browned chicken and thick raw truffle in a sealed cocotte, where eight fierce minutes turn white wine, stock, and the bird's juices into fragrant gloss.
Chef Juliette
Poularde au Gros Sel
Poularde au Gros Sel makes restraint visible: a tender whole bird, ten carrots, ten onions, clear cooking liquor, and coarse salt at the table, all decided by a poach that must never boil.
Chef Juliette
Poularde à la Grecque
Poularde à la Grecque teaches concentration without disguise: a rice-stuffed bird poëled in butter, then coated with its own deeply reduced chicken stock, lightly bound with arrowroot and nothing else.
Chef Juliette
Poularde à la Hongroise
A butter-poêled pullet, glossy with paprika-and-onion sauce Hongroise, arrives ringed by tomato pilaf timbales. The lesson is simple and absolute: wake paprika gently in butter, because scorched paprika turns bitter at once.
Chef Juliette
Poularde aux Huîtres
One pale, generous dish teaches the discipline of sauce suprême: poach the poularde without boiling, concentrate the oyster liquor, then warm two dozen oysters without tightening them.
Chef Juliette
Poularde à l’Indienne
A whole chicken gently poached, coated in glossy curry velouté, and brought to the table with a rice timbale: proof that curry powder needs butter and patience before it needs sauce.
Chef Juliette
Poularde Isabelle de France
A stuffed poularde that teaches gentle poaching and sauce-making in one pot: truffle, crayfish, Chablis, and sauce suprême brought generously to the home table without losing the canon’s grandeur.
Chef Juliette
Poularde à l’Ivoire
A tender poularde presented without camouflage, with glossy sauce ivoire, clear poaching liquor, and cream-bound cèpe noodles alongside: a quiet lesson in temperature, restraint, and pale sauce work.
Chef Juliette
Poularde Lady Curzon
Poularde Lady Curzon turns one careful poach into two rewards: tender rice-stuffed poultry and concentrated liquor for a glossy sauce Indienne, with cèpes gently bound in cream.
Chef Juliette
Poularde Louise d’Orléans
A truffle-studded whole foie gras fills a butter-browned poularde, then black truffle, bacon, and a vented pastry case hold every rich perfume through the long, gentle bake.
Chef Juliette
Poularde à la Louisiane
Poularde à la Louisiane pairs a savoury, butter-poêled bird with creamed maize, sweet capsicum, neat rice timbales, fried bananas, and crisp croustades, a grand garnish made workable for one home table.
Chef Juliette
Poularde à la Lucullus
Poularde à la Lucullus teaches orchestration: tender braised bird, Champagne-scented black truffles, trembling Mousselines, and a truffled demi-glace brought together hot, glossy, and generous on one oval platter.
Chef Juliette
Poularde à la Mancini
A whole poached pullet, opened and refilled with macaroni bound in cream and cheese, foie gras, and truffle, then reconstructed and flashed beneath fierce heat until its glaze blisters.
Chef Juliette
Poularde Marguerite de Savoie
A quail-filled poularde braised in equal measures of Savoy wine and veal stock, served on fried bread with Parmesan-glazed polenta and a little dish of warm white Piedmont truffles.
Chef Juliette
Poularde à la Ménagère
A plump bird poached gently in white stock, with carrots, new potatoes, and onions cooked uncovered in that same liquor until it gleams: one pot, one honest lesson in reduction.
Chef Juliette
Poularde Mireille
A butter-poêled poularde brought to the table in its southern classical dress: saffron rice timbales, buttery tomato tartlets, black olives, and a glossy tomato sauce served apart.
Chef Juliette
Poularde à la Montbazon
A truffle-studded poularde under ivory Sauce Suprême, encircled by poached lamb sweetbreads, chicken Mousselines, and grooved mushrooms: grand cuisine made coherent for one calm cook at home.
Chef Juliette
Poularde à la Monte Carlo
Pale poached poularde under satin Sauce Suprême, rose-pink chicken mousselines to one side, butter-glossed black truffles to the other: a formal whole-bird dish whose discipline lies in keeping every color exact.
Chef Juliette
Poularde à la Montmorency
Poularde à la Montmorency brings the grand garnish home: truffle beneath burnished skin, Madeira in the braise, fine poultry quenelles, and butter-bound asparagus tucked into artichoke bottoms.
Chef Juliette
Poularde à la Nantua
Poularde à la Nantua teaches the last discipline of sauce work: poach gently, reduce the suprême until it coats, then mount the crayfish butter off the heat and serve at once.
Chef Juliette
Poularde à l'Orientale
Poached poularde rebuilt over whole saffron pilaf, its sliced suprêmes layered with butter-glazed chayote and covered in tomato-saffron Béchamel, a grand presentation made manageable for one attentive cook.
Chef Juliette
Poularde aux Œufs d’Or
Poularde kept pale beneath butter, its aromatic liquor sharpened with lemon and ringed by crisp truffled egg croquettes. The lesson is restraint: protect the bird’s tenderness, then let the sauce gleam.
Chef Juliette
Poularde à la Parisienne
Poularde gently poached, cloaked in yolk-finished Sauce Allemande, and dressed with black truffle, cured tongue, and alternating chicken quenelles: Parisian grand cooking brought intact to a generous home table.
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