Chef Juliette
Poussins Cendrillon
Butter-browned poussins disappear beneath fine pork forcemeat, melting caul, and a golden crumb jacket, then meet truffle-rich Périgueux sauce at the table: gentle heat is the whole discipline.
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Main Dishes
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Recipes
Chef Juliette
Poussins à la Piémontaise
Two poussins stuffed with white truffle and pork fat, bronzed in butter, nested in Rizotto à la Piémontaise, glazed under Parmesan, and finished with gleaming beurre noisette.
Chef Juliette
Poussins à la Polonaise
Four butter-browned poussins hide a tender gratin forcemeat stuffing, then leave the cocotte under lemon and crisp crumbs fried in beurre noisette: generous classical poultry for one attentive cook.
Chef Juliette
Poussins à la Tartare
Two little birds, split flat, brushed with Dijon, and crumbed before a gentle grilling. Keep them off the fierce fire and the crust bronzes just as the meat turns succulent.
Chef Juliette
Tourte de Poussins à la Paysanne
Half-poussins, sausage meat, and dry duxelles enclosed in burnished short paste, with glossy demi-glace poured through the top slit the moment it leaves the oven. Country generosity, disciplined by exact pastry work.
Chef Juliette
Poussins à la Viennoise
Golden poussin quarters in a close à l'anglaise crumb, fried fast enough to stay juicy, then carried straight to the table beneath crisp parsley with lemon ready at the rim.
Chef Juliette
Abatis aux Navets
Glazed turnips, pearl onions, and tender poultry giblets settle into a pale, glossy sauce, with crisp-edged salt pork lending depth: a thrifty braise whose whole success rests on cooking the flour first.
Chef Juliette
Giblet Pie
Pâté d’abatis turns modest poultry giblets into a generous supper: browned in butter, bound with a light consommé sauce, cooled completely, then sealed beneath puff pastry that rises crisp and gilded.
Chef Juliette
Ballotines et Jambonneaux
Four boned chicken legs become compact ballotines, packed with good sausage meat, sewn into their own skin, browned deeply, and braised until the filling stays juicy and the pan sauce gleams.
Chef Juliette
Boudins de Volaille à la Richelieu
Boudins de Volaille à la Richelieu turn a cold chicken mousseline around truffled salpicon, then poach, crumb, and bronze it in clarified butter, with glossy Périgueux sauce served separately.
Chef Juliette
Boudins de Volaille Soubise
Boudins de Volaille Soubise hide a cold truffled onion purée inside delicate chicken forcemeat, then take an egg-and-crumb coat and clarified-butter browning, with silky Soubise passed at the table.
Chef Juliette
Quenelles de Volaille Morland
Cold chicken mousseline, shaped into generous ovals, coated with egg and minced black truffle, then poached beneath a lid in clarified butter and served around a deep mushroom purée.
Chef Juliette
Quenelles de Volaille d’Uzès
Silken moulded chicken quenelles hide an Allemande-bound centre, then meet a glossy tomato-tinted Aurore and black truffle julienne, a formal composition made workable for four at home.
Chef Juliette
Capilotade de Volaille
Yesterday's roast becomes Capilotade de Volaille: thin, tender slices of poultry and mushrooms held in glossy Sauce Italienne, warmed with such restraint that the pan never gives you a single bubble.
Chef Juliette
Chicken Pie
A deep chicken pie built in the classical order: veal beneath, fowl and bacon within, puff pastry above, then strong gravy poured through the gilded crust.
Chef Juliette
Crêtes et Rognons de Coq
An exact lesson in blanchiment: cocks’ combs and rognons soaked clean, rubbed free of their skins, and gently poached in blanc until ivory, supple, and ready for the special-occasion table.
Chef Juliette
Crêtes et Rognons de Coq à la Grecque
Crêtes et Rognons de Coq à la Grecque makes timing the technique: saffron pilaff, tender poultry offal, and crisp aubergine must meet in one warm pan and reach the table without waiting.
Chef Juliette
Desirs de Mascotte
Désirs de Mascotte puts the whole finish in your wrist: tender cocks' kidneys, black truffle, and crisp croûtons bound in reduced demi-glace with cold butter, rolled off the heat until every surface gleams.
Chef Juliette
Foies de Volaille et Rognons Sautés au Vin Rouge
Foies de Volaille et Rognons Sautés au Vin Rouge teaches the essential sauté: color the offal quickly, reduce the wine almost dry, then finish the meat glaze with cold butter away from the flame.
Chef Juliette
Fricassée de Poulet à l’Ancienne
Chicken gently stiffened in butter, never browned, then cooked in its own ivory sauce and finished with pearl onions, mushrooms, cream, yolks, tender herbs, and pale puff-pastry fleurons.
Chef Juliette
Fricassée de Poulet aux Écrevisses
A white chicken fricassée dressed for celebration with tender mushrooms, crayfish tails, and shell-pounded crayfish butter, mounted off the boil so the ivory sauce takes on a coral gloss without losing its silk.
Chef Juliette
Mousses et Mousselines de Volaille
One cold forcemeat, two forms: a generous chicken mousse for the table or tender spoon-shaped mousselines for each guest, poached gently until set and still delicate.
Chef Juliette
Mousselines de Volaille Alexandra
Four silken chicken mousselines, each under a fine slice of fowl, black truffle, and glossy Mornay, glazed in a breath and gathered around buttered asparagus: the grand canon made workable at home.
Chef Juliette
Mousselines de Volaille à l’Indienne
Four silken chicken mousselines, gently poached and ringed beneath Sauce Indienne, teach the discipline of a cold forcemeat and quiet water, with a separate timbale of buttered rice.
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