Chef Juliette
Mousse de Jambon au Blanc de Poulet
A pale, gleaming composition of savory ham mousse, white-poached chicken suprêmes, chaud-froid, and clear aspic, built in patient layers so every chilled slice stands clean and generous.
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
Culinary Explorer
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Recipes
Chef Juliette
Mousselines Froides de Jambon
A satin ham mousse set over clear aspic in little cassolettes, its paper collar holding each portion proudly above the rim: cold, generous, and made ahead for the table.
Chef Juliette
Pullets and Capons for Relevés
Three roads through the Paris poultry canon, poach, poêler, or braise, with one rule beneath them all: protect the breast with bacon while the legs cook, then turn the liquor into sauce.
Chef Juliette
The Way to Serve Poultry Relevés Quickly and Hot
The service method that protects a grand poultry dish: carve the suprêmes in the kitchen, keep them in their liquor, rebuild the bird with pilaf, and send every guest a hot, complete plate.
Chef Juliette
Poularde Albufera
The marshal’s poularde teaches gentle poaching: a rice-stuffed bird held at a bare tremble, then cloaked in sauce Albuféra and surrounded by truffle tartlets, tiny quenelles, mushrooms, and salted tongue.
Chef Juliette
Poularde Alexandra
Poularde Alexandra turns one poached bird into a small ceremony: truffle and tongue in the sliced suprêmes, feather-light mousseline beneath a bronzed Mornay coat, and buttered asparagus tartlets all around.
Chef Juliette
Poularde Ambassadrice
A truffle-studded poularde, gently braised in Matignon, rebuilt over buttered asparagus, and coated with sauce suprême that clings in an ivory veil, with glazed lamb sweetbreads ringing the platter.
Chef Juliette
Poularde Andalouse
Poularde Andalouse teaches the border between poêling and braising: keep the bird unmoistened in butter, then marry its liquor with tomato demi-glace and flank it with rice-filled peppers and golden eggplant.
Chef Juliette
Poularde à l’Anglaise
An ivory-cloaked poularde, gently poached and ringed with salted tongue, carrot and turnip balls, peas, and celery: a lesson in drawing deep chicken flavor without allowing one careless boil.
Chef Juliette
Poularde à l’Aurore
A pale, tender poularde beneath glossy Aurore Sauce (No. 60), encircled by soft chicken quenelles and salted tongue: gentle poaching made generous enough for the dinner table.
Chef Juliette
Poularde à la Beaufort
Foie gras and sausage inside, truffle through the flesh, and barely enough braising liquor below: Poularde à la Beaufort is the celebration bird that teaches restraint.
Chef Juliette
Poularde Bouillie à l’Anglaise
Poularde Bouillie à l’Anglaise turns a plump bird, unsmoked bacon, and pot-au-feu vegetables into a pale, tender feast, with parsley sauce and clear liquor served separately, all decided by one barely trembling poach.
Chef Juliette
Poularde aux Céleris
Poularde aux Céleris teaches the poêlé: butter-roasted poultry, strong veal stock added only near the finish, and celery made tender enough to drink the clear, carefully degreased cooking liquor.
Chef Juliette
Poularde aux Champignons à Brun
A poularde cooked poêlé until bronze, ringed with twenty mushroom caps, and served with Madeira demi-glace carrying every savour from the pan, then finished off heat with cold butter.
Chef Juliette
Poularde aux Champignons à Blanc
A whole poularde gently poached, veiled in ivory sauce Allemande, and ringed with twenty lemon-bright mushroom caps: a lesson in drawing out deep flavor while allowing no browning at all.
Chef Juliette
Poularde Chanoinesse
An ivory-coated Poularde Soufflée ringed with crayfish tails and butter-fried croûtons, each carrying suprême and truffle, with coral-tinted Mornay served separately for a grand dish made calmly at home.
Chef Juliette
Poularde Châtelaine
A pale, butter-gold poularde ringed with artichoke bottoms holding ivory Soubise and chestnuts glazed in consommé, with glossy poëling liquor beneath to gather everything into one generous platter.
Chef Juliette
Poularde Chevalière
The butchery lesson of the canon: breasts threaded with truffle and tongue, legs filled with cream godiveau, every remaining bone turned into stock for a glossy suprême sauce.
Chef Juliette
Poularde Chimay
Poularde Chimay teaches the discipline of half-cooking: tender butter-poêlé poultry, foie gras and cream-bound noodles within, crisp clarified-butter noodles above, and a glossy poëling sauce served generously.
Chef Juliette
Poularde Chipolata
Poularde Chipolata gathers a whole bird poêlée in butter with chipolatas, lacquered onions, chestnuts, and bacon, then gives them ten quiet minutes to exchange their flavors.
Chef Juliette
Poularde à la Chivry
Poached poularde under a glossy herb-green Chivry sauce, with a separate butter-bound macédoine: a composed lesson in gentle heat, clean stock, and knowing when the sauce must leave the fire.
Chef Juliette
Poularde Cussy
Poularde Cussy turns one careful braise into a celebration: burnished poultry, whole truffles, artichoke-filled mushroom caps, and buttered cockscombs, all gathered by a short, glossy Madeira sauce.
Chef Juliette
Poularde en Demi-Deuil
Raw truffle under pale poultry skin, gentle poaching, and a white sauce suprême: Poularde en demi-deuil teaches that perfume depends on sequence, and luxury needs discipline more than complication.
Chef Juliette
Poularde Demidoff
Poularde Demidoff makes poêlé clear: a butter-cooked pullet finished over crescent vegetables, then joined by black truffle and a little chicken stock, all brought to the table in its cocotte.
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