Chef Juliette
Poularde Derby
A rice-stuffed poularde poëled in butter, encircled by foie gras croûtons and whole Champagne-cooked truffles, with every cooking liquor reduced into one small, gleaming sauce.
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
Poularde Diva
A pale poached poularde filled with rich pilaff rice, glossed with paprika sauce suprême and served beside cèpes in cream, translated from brigade service to one composed home table.
Chef Juliette
Poularde Devonshire
Boned poularde, cream-rich forcemeat, and a rose-red tongue at the center, poached gently, reconstructed on the platter, and finished with sauce Allemande and pea timbales.
Chef Juliette
Poularde à l’Écossaise
Poularde à l’Écossaise proves that poaching need not mean pale flavor: pearl barley and sausage perfume the bird from within, while reduced poaching liquor becomes an ivory Allemande bright with a precise vegetable brunoise.
Chef Juliette
Poularde Édouard VII
A pale-poached poularde carrying enriched pilaff rice, lacquered with glossy curry sauce and ruby capsicum, with creamed cucumbers beside it: grand-hotel ceremony translated for one cook and four hungry guests.
Chef Juliette
Poularde en Estouffade
Half poêling bathes the pullet in butter, then a paste-sealed, ham-lined cocotte captures every drop of stock, vegetable perfume, and poultry juice until the bird reaches the table succulent.
Chef Juliette
Poularde à l’Estragon
Poularde à l’Estragon asks for quiet heat, not complication: a whole tender bird, herb-green leaves across the breast, and its tarragon-rich cooking liquor reduced to a clear, generous sauce.
Chef Juliette
Poularde à la Favorite
Poularde à la Favorite teaches the discipline of gentle heat: rice-stuffed poultry poached until succulent, sauce suprême kept silken, and its truffled cocks' comb garnish arranged generously around.
Chef Juliette
Poularde à la Fermière
Poularde à la Fermière seals a half-poêled bird with diced ham, peas, French beans, and buttery roots, so the cocotte makes its own glossy supper from reduced stock and chicken juices.
Chef Juliette
Poularde à la Financière
A whole poularde, gently braised and ringed with quenelles, grooved mushrooms, delicate cocks’ combs and kidneys, truffle, and olives, all held together by glossy demi-glace enriched with the bird’s own liquor.
Chef Juliette
Poularde à la Gastronome
A butter-poêled pullet hides tender noodles, while whole truffles, glazed chestnuts, and cock kidneys circle the platter. The lesson is the sauce: reduce the Champagne deglazing liquor hard before the demi-glace.
Chef Juliette
Poularde à la Godard
A bronzed poularde under the full Godard garnish: two kinds of quenelle, grooved mushrooms, glazed sweetbreads, tongue, and truffle, with glossy Madeira sauce built from the bird's own fond.
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.
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.
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