Recipe Archive
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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Chef Juliette
Poularde au Riz turns one clear poaching liquor into three expressions: tender chicken, buttered rice timbales, and glossy Sauce Allemande deepened with chicken essence. Protect the liquor and the dish is already half made.
Chef Juliette
A crown of poêled chicken and hot-seared foie gras surrounds truffle-scented jus, with a molded timbale of buttered noodles alongside. The lesson is timing: arrange the chicken first, then sear the foie gras.
Chef Juliette
Poularde Sainte Alliance unites butter-poêled chicken, Madeira-soaked truffles, foie gras, and quail on one generous plate, with glossy poëling liquor binding the whole splendid celebration together.
Chef Juliette
Poularde scented from within by Madeira-steeped truffles, braised under a shallow measure of Marsala, then ringed with golden semolina tartlets and buttery foie gras. The short moistening is what turns liquor into sauce.
Chef Juliette
Poularde Sicilienne turns gentle poaching into a grand reconstruction: macaroni, truffle, foie gras, and offal under melting caul, with buttered chicken glaze and four crowned tartlets for the table.
Chef Juliette
Poached poultry becomes architecture: tender suprêmes layered through foie-gras mousseline and truffle, shaped back into the bird, gently set over water, then veiled in glossy Allemande sauce.
Chef Juliette
Poularde Stanley teaches refinement through repetition: poach the bird gently over curried onions, then sieve and reduce the velouté cullis twice until it turns ivory-smooth.
Chef Juliette
A foie-gras-and-truffle-stuffed poularde, poêled in butter, enclosed with Madeira-scented whole truffles, and sealed in its cocotte so the first broken edge of paste releases the dish's full perfume.
Chef Juliette
Poularde Sylvana traps a mushroom-stuffed bird, buttered peas, lettuce, and new onions beneath a pastry-sealed lid, so every drop of juice stays in the cocotte and returns to the table.
Chef Juliette
A grand reconstruction made practical: butter-roasted poularde, macaroni and diced suprêmes bound with Parmesan cream, foie gras, and truffle, then sealed beneath mousseline and glazed at the table.
Chef Juliette
Poularde Tosca gathers the classical system on one platter: truffled pilaff inside a butter-poêlé bird, braised fennel around it, and reduced cooking liquor mounted to a satin finish.
Chef Juliette
A pale, generous celebration bird surrounded by mousseline quenelles, sweetbreads, cocks' combs and kidneys, mushrooms, and truffle, all held together by the quiet gloss of sauce Allemande.
Chef Juliette
Poularde Trianon brings a gently poached pullet to the table ringed with tender chicken quenelles hiding foie gras, whole black truffles between them, and sauce suprême served generously alongside.
Chef Juliette
Butter-poëled poultry, creamy ham-studded risotto, grilled ham with dark edges, and coral sauce suprême: a grand-kitchen composition brought home for one cook, one stove, one evening.
Chef Juliette
Poached poultry teaches restraint: keep the broth at a tremble, build a true sauce suprême, then fold in green butter off the heat so its color and freshness live.
Chef Juliette
Poularde Vichy brings a pale, tender bird filled with ordinary pilaff rice, cloaked in sauce suprême sharpened by its own braising liquor, and ringed with crisp carrot-filled tartlets.
Chef Juliette
Poularde Victoria encloses foie gras and black truffle in a butter-poêlé bird, then finishes it en cocotte with large potato dice, teaching how a covered pot turns timing into perfume.
Chef Juliette
Green maize and sausage perfume this gently braised poularde, while a separate bowl of creamed maize makes the garnish generous. The final glaze comes late, keeping the skin tender beneath its burnished shine.
Chef Juliette
A black-truffle capon held inside a tight veal mantle, braised with Cognac until succulent and served with gleaming cooking liquor and cardoons ready to catch every spoonful.
Chef Juliette
The master sauté for poultry: jointed chicken coloured hard in clarified butter, cooked piece by piece to tenderness, then reunited with a pan sauce made from every bronze trace of fond.
Chef Juliette
A lesson in restraint: chicken gently stiffened in butter without browning, then cloaked in an ivory onion, brandy, cream, and velouté sauce sharpened with lemon, Madeira, and black truffle.
Chef Juliette
Golden chicken, a garlic-scented white-wine and tomatéd demi-glace sauce, and three Provençal garnishes kept distinct: Poulet Sauté Arlésienne teaches why aubergine and onion must fry separately to brown.
Chef Juliette
Poulet Sauté Armagnac teaches the pale sauté: tender chicken kept blond, then truffle, brandy, cream, and crayfish butter joined into a coral-gold sauce whose final rule is absolute, never boil it.
Chef Juliette
Bronzed chicken, Madeira, and a pale butter-mounted glaze meet artichoke bottoms, glazed carrot tournées, and pearl onions, each cooked separately so every element keeps its own character.
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