Chef Juliette
Jambon à la Prague sous la Cendre
Smoked Prague ham sealed in sturdy pâte à pâté, baked until burnished, then injected with Port through the crust and served with a light buttered glaze: ceremony with sound technique beneath it.
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Main Dishes
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Recipes
Chef Juliette
Jambon de Prague à la Metternich
Prague ham emerges juicy from its flour paste shell, then meets foie gras, black truffle, buttered asparagus tips, and glossy Madeira sauce, a grand service reduced cleanly to four plates.
Chef Juliette
Jambon de Prague à la Norfolk
A burnished slice of Prague ham in pastry, a tender collop of veal sweetbread, peas à la paysanne, and one lucid braising liquor: a composed classical main made workable for four.
Chef Juliette
Various Garnishes for Braised Ham
One braised ham, many proper companions: buttered spinach, broad beans, tender braised greens, peas à la paysanne, pasta, or purée, all gathered by a glossy demi-glace au Madère.
Chef Juliette
Jambon Soufflé
Jambon soufflé turns a carved ham into its own airy reconstruction: smooth ham forcemeat folded with egg whites, shaped back on the end bone, then gently poached until risen and sliceable.
Chef Juliette
Soufflés au Jambon
Soufflés au Jambon take two classical paths: cooked ham for the lightest rise, raw-ham mousseline for steadier service, both brought home as one generous golden dish for four.
Chef Juliette
The Preparation of the Soufflé with Cooked Ham
Soufflé de jambon cuit turns lean ham, Béchamel, yolks, and stiffly beaten whites into a tall, bronzed main whose fine, savory crumb proves that lifting a dense base is all in the fold.
Chef Juliette
The Preparation of the Soufflé with Raw Ham
Soufflé de jambon cru rises on cold mousseline forcemeat and firm egg whites, teaching the essential rule of fine forcemeat: preserve the emulsion, then protect the air all the way to the table.
Chef Juliette
Soufflé de Jambon Alexandra
Soufflé de Jambon Alexandra rises around a green heart of buttered asparagus, with ham in every tender spoonful and one dark truffle slice on its dome. Fold gently, bake steadily, and serve without delay.
Chef Juliette
Soufflé de Jambon Carmen
Rosy with tomato and red pepper, rich with finely cut ham, this savoury soufflé teaches the discipline behind every rise: reduce the purée until dry, then fold gently and bake without hesitation.
Chef Juliette
Soufflé de Jambon Gastronome
Soufflé de Jambon Gastronome rises around tender ham, buttered egg noodles, and black truffle, a generous savory soufflé whose one law is simple: fold lightly, layer quickly, and bake without delay.
Chef Juliette
Soufflé de Jambon Milanaise
Soufflé de Jambon Milanaise rises around layers of macaroni, ham, tongue, mushroom, and truffle, then takes a crisp crown of butter-fried macaroni and cheese, rich, poised, and ready for immediate serving.
Chef Juliette
Soufflé de Jambon Perigourdine
Black truffle runs in dark seams through a lofty ham soufflé, its crown butter-gold and its centre tender. The lesson is structure: build a strong panade, fold lightly, layer faithfully, and bake without waiting.
Chef Juliette
Mousses et Mousselines Chaudes de Jambon
One chilled ham farce becomes either a generous moulded mousse or eight egg-shaped mousselines, poached gently to a tender satin set. The entire dish turns on testing the ham's salt before cooking.
Chef Juliette
Treatment and Accompaniment of Ham Mousse
A rose-pink Mousse de Jambon rises gently in its covered bain-marie, settles before unmolding, and meets a glossy Sauce Suprême. The lesson is steady heat, not spectacle.
Chef Juliette
Treatment and Poaching of Ham Mousselines
Mousselines de jambon turn chilled ham forcemeat into delicate, meringue-shaped portions, decorated by hand and poached at precisely a tremble. Keep the water below a boil and they stay light, tender, and whole.
Chef Juliette
Mousselines de Jambon Alexandra
Silken ham mousselines crowned with truffle, napped in Parmesan-enriched Sauce Allemande, glazed in one fierce flash, and ringed around buttered asparagus: a lesson in giving delicate forcemeat exactly the heat it needs.
Chef Juliette
Mousselines de Jambon à la Florentine
Mousselines de Jambon à la Florentine turn chilled ham forcemeat into four tender individual moulds, set over buttered spinach, napped with sauce Allemande, and flashed beneath the broiler until Parmesan bronzes.
Chef Juliette
Mousselines de Jambon à la Hongroise
Paprika is the character in these silken ham mousselines, gently poached, coated with onion-rich Sauce Hongroise, quickly glazed, and gathered around a golden mound of cauliflower gratin.
Chef Juliette
Mousselines de Jambon aux Petits Pois
Silken ham mousselines, glossy petits pois, and Parmesan-rich Sauce Allemande meet beneath a fierce broiler, teaching the precise finish that protects tenderness while giving the classical crown its golden surface.
Chef Juliette
Jambon Froid à la Gelée
A chilled ham with a glass-clear coat and neat aspic dice: a lesson in patient cooling, firm pressing, and glazing only when both ham and gelée are cold enough to hold.
Chef Juliette
Jambon Soufflé Froid
A bone-in ham rebuilt with cool, satin-smooth mousse, where concentrated stock supplies structure and whipped cream gives the lift. Grand in outline, generous on the plate, and manageable by one cook.
Chef Juliette
Mousse Froide de Jambon
Lean ham, cold Velouté, flowing aspic, and half-beaten cream become a pale, savory mousse with a clean slice. Keep every element cold and the aspic fluid, because temperature is the whole technique.
Chef Juliette
Mousse Froide de Jambon à l’Alsacienne
A cold Alsatian centerpiece of fine ham mousse, chilled foie-gras Parfait shells, and clear Madeira chicken aspic, built layer by layer so every spoonful stays distinct, rich, and clean.
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