Chef Juliette
Cutlets
Eight lamb cutlets, two per person, take one of two classical crusts: butter and fine crumbs under fierce heat, or a denser coating fixed instantly in hot clarified butter.
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
Côtelettes d’Agneau de Lait à la Buloz
Tender milk-fed lamb cutlets wear a close Parmesan Béchamel coat and crisp crumb, then stand around truffled risotto, a lesson in setting one crust without overcooking the meat beneath.
Chef Juliette
Côtelettes d’Agneau de Lait Maréchale
Côtelettes Maréchale turns panure à l’anglaise into ceremony: golden milk-fed lamb, black truffle on every cutlet, and butter-glossed asparagus gathered in the middle for a generous dinner-party platter.
Chef Juliette
Côtelettes d’Agneau de Lait Milanaise
Parmesan-laced crumbs turn milk-fed lamb cutlets butter-gold while a rich macaroni garnish waits inside the ring, a lesson in setting a crust fast and serving it before tenderness slips away.
Chef Juliette
Côtelettes d’Agneau de Lait Morland
Côtelettes d’Agneau de Lait Morland sets delicate lamb beneath a truffle crust, then balances it with earthy mushroom purée and a fine thread of glossy meat glaze.
Chef Juliette
Côtelettes d’Agneau de Lait Navarraise
Milk-fed lamb cutlets seared on one side, domed with ham, mushroom, red capsicum, and truffled Béchamel, then gratinéed and set over warm tomato halves with a bright thread of tomato sauce.
Chef Juliette
Côtelettes d’Agneau de Lait Nelson
Milk-fed lamb, butter-fried croûtons, foie gras, black truffle, and a light Parmesan soufflé meet in one disciplined assembly, with glossy asparagus at the center and every rich layer still distinct.
Chef Juliette
Côtelettes d’Agneau de Lait Farcies à la Périgueux
Milk-fed lamb cutlets wear domes of black-truffled chicken forcemeat, poached just until tender, then circle a pool of Périgueux sauce. The lesson is heat control: cook two proteins without drying either.
Chef Juliette
Epigrammes d’Agneau
Cutlet and braised breast meet under one crisp coat à l’anglaise, arranged in their proper alternating ring with buttery chicory: tenderness, texture, and thrift sharing one generous platter.
Chef Juliette
Ris d’Agneau
Ris d’agneau turn delicate offal into a burnished main: clear the blood, blanch only to the boil, press for shape, then braise gently and reduce the juices to a glossy glaze.
Chef Juliette
Sauté d’Agneau Printanier
Lamb shoulder and breast cook in butter without added liquid, then meet seven spring vegetables in a pale meat glaze mounted with butter until everything gleams.
Chef Juliette
Pilaw d’Agneau
Pilaw d’Agneau turns tomato-rich lamb and separate, buttery pilaf rice into one generous platter, proving that deep browning and a shortened braise are the whole grammar of tender young lamb.
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.
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.
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