Chef Juliette
Fresh-pork Cutlets à la Flamande
Côtelettes de porc frais à la Flamande teach a precise stop: brown the pork in butter only partway, then finish it over apples so meat, fruit, and juices become one generous dish.
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
Côtes de Porc Frais à la Milanaise
À l’anglaise breading becomes milanaise when Parmesan joins the crumbs: four pork chops cooked gently in butter, circled around rich macaroni, with bright tomato sauce passed separately to preserve the crust.
Chef Juliette
Fresh-pork Cutlets with Piquante or Robert Sauce
Four butter-sautéed pork cutlets, bronzed at the edges and gathered around your choice of sauce piquante or sauce Robert, prove that vinegar, cornichons, onion, and mustard are pork's best companions.
Chef Juliette
Sucking Pig
Whole cochon de lait rôti teaches the finest roast timing: oil-crisped golden skin and tender meat arriving together, followed by a sauceboat of glossy gravy, generous enough for a celebration.
Chef Juliette
Roast Stuffed Sucking Pig à l’Anglaise
A whole suckling pig with crackling skin and a sage, onion, breadcrumb, and beef-suet heart, scaled for one home oven and brought to the table with sharp apple sauce apart.
Chef Juliette
Zampino de Modène
Cloth protects the stuffed trotter, patient poaching keeps it whole, and sauce madère with bronzed cabbage brings Modena’s rich charcuterie to a generous French table.
Chef Juliette
Oreilles à la Rouennaise
Pig's ears, patiently poached, then minced with sausage meat, wrapped in caul, and gently grilled until bronze. Madeira sauce gives Rouen's thrifty crépinettes their dark, glossy finish.
Chef Juliette
Oreilles à la Sainte Menehould
Oreilles à la Sainte-Menehould turns a humble cut into a lesson in patience: pig's ears poached tender, chilled firm, mustard-coated, buttered, crumbed, and grilled gently until the crust is bronze and crisp.
Chef Juliette
Pieds de Porc Truffés
Pieds de Porc Truffés, prepared by the charcutier, meet gentle butter basting and glossy Sauce Périgueux: a rich lesson in patient grilling, where low heat warms the center before the exterior bronzes.
Chef Juliette
Pieds de Porc Panes
Pieds de porc panés teach two heats: a fierce start for a crisp buttered crust, then gentle warmth through the gelatin-rich center, served plain or with tomato purée apart.
Chef Juliette
Boudin Blanc Ordinaire
Boudin blanc turns pork, cream, eggs, and foie gras into a pale, silken sausage, poached at a tremble, gently grilled in buttered paper, and set beside cream-rich potato purée.
Chef Juliette
Boudins Blancs de Volaille
Boudins blancs de volaille turn a fine, cold chicken forcemeat into tender ivory sausages, poached at a bare tremble, bronzed gently, and brought to the holiday table with cream-rich potato purée.
Chef Juliette
Boudins Noirs
Boudin noir proves charcuterie is a matter of temperature, not mystery: pork blood, fat, cream, and onion held below a simmer, then scored and grilled gently beside silken potato purée.
Chef Juliette
Boudins Noirs à l’Anglaise
Firm consommé-cooked rice gives these boudins noirs their English-fashion character: gently poached, cooled, ciselés, and grilled until bronzed, with tart apple purée beside them to answer every rich bite.
Chef Juliette
Boudins Noirs à la Flamande
Boudins Noirs à la Flamande teach the northern French appetite for sweet against savoury: tender blood sausage perfumed with fruit, poached without a tremor, then gently grilled and spooned with warm sugared apple sauce.
Chef Juliette
Crépinettes Truffées
Eight butter-bronzed crépinettes gathered around glossy Périgueux sauce, their truffled pork kept succulent by melting caul, with cream-rich potato purée alongside. A grand-kitchen composition brought intact to the home table.
Chef Juliette
Crépinettes à la Cendrillon
Truffled pork crépinettes, sealed in all-butter pâte feuilletée and baked until deeply gilded, preserve the hearth’s clever idea: hold every juice close, let the pastry bronze, and serve them generously.
Chef Juliette
Saucisses Anglaises
Cambridge pork sausages teach the discipline of gentle pan heat: brown them slowly beside crisp bacon, finish with real butter, and keep their bold seasoning savory rather than scorched.
Chef Juliette
Saucisses au Vin Blanc
Eight pork sausages gently poached in butter and laid over crisp croûtes, with white wine reduced into demi-glace and mounted off heat. Reduce the wine properly and the whole pan comes into focus.
Chef Juliette
Saucisses de Francfort et de Strasbourg
Two fine smoked sausages, poached below a boil for ten minutes and no longer, with apple sauce and horseradish beside them, or choucroute beneath: restraint is the entire technique.
Chef Juliette
Hot Ham—its preparation
Jambon chaud teaches restraint: soak out excess salt, poach without boiling, then let Madeira and demi-glace turn the cured ham glossy, savory, and generous enough for the center of a holiday table.
Chef Juliette
Jambon à la Chanoinesse
Poached ham braised in white wine, broad noodles gathered with butter and Soubise, black truffle cut to a fine julienne, and a sauce made from every savory drop in the pot.
Chef Juliette
Jambon à la Choucroûte
Jambon à la Choucroûte brings poached ham, wine-braised sauerkraut, and potatoes à l’anglaise together with a glossy Rhine-wine half-glaze, an Alsatian lesson in timing three plain preparations to arrive as one feast.
Chef Juliette
Jambon à la Maillot
Poached, braised, and lacquered at the last moment, Jambon à la Maillot gathers turned roots, glazed onions, lettuce, peas, and beans around one gleaming ham, with its gravy properly served apart.
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