Chef Juliette
Pintades (Guinea Fowl)
Guinea fowl is not pheasant and never pretends to be. Barded with pork, roasted by temperature, and set beside Chartreuse de Ris de Veau (No. 1220), it carries the game-bird repertoire beautifully.
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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.
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Recipes
Chef Juliette
Pigeons and Squabs (Pigeons et Pigeonneaux)
Pigeonneaux rôtis prove that young pigeon deserves the best table: burnished whole birds, buttered canapés, and a bright, glossy pan jus, all governed by fast browning and exact roasting.
Chef Juliette
Pigeonneaux à la Bordelais
Squab split down the back, flattened, and sautéed in butter, then ringed with Bordeaux's generous garnish of artichoke bottoms, golden potatoes, crisp onion roundels, fried parsley, and pan-brightened chicken gravy.
Chef Juliette
Pigeonneaux en Casserole à la Paysanne
Four squabs roast without liquid in a buttered casserole, then meet their paysanne garnish of salt pork and golden potatoes before a little good gravy gathers every browned juice.
Chef Juliette
Pigeonneaux en Chartreuse
A Charlotte mould lined with dry, butter-braised cabbage holds tender squab halves, salt pork, and sausage, then turns out whole beneath a restrained pool of demi-glace. The lesson is moisture control, not ornament.
Chef Juliette
Pigeonneaux en Crapaudine
Four young pigeons, opened crapaudine, brushed with real butter and cloaked in fine crumbs, then grilled over gentle heat until bronze, with a bright, peppery Sauce Diable at the table.
Chef Juliette
Pigeonneaux en Compote
Young pigeons browned in butter, then braised with white wine, brown stock, tomatéd half-glaze, bacon, mushrooms, and glazed onions until every bird wears a deep, clinging sauce.
Chef Juliette
Pigeon Pie
Pâté de pigeons à l’anglaise sets quartered birds over shallot-scented beef collops, tucks in hard-boiled yolk, and seals the whole under gilded puff paste, a lesson in keeping rich gravy beneath a crisp lid.
Chef Juliette
Vol au Vent de Pigeonneaux
A burnished vol-au-vent filled at the last minute with squab poêlé only just done, truffle-rich Financière garnish, and glossy poëling liquor: a lesson in timing pastry against sauce.
Chef Juliette
Côtelettes de Pigeonneaux à la Nesles
Eight golden squab cutlets, each crowned with truffled godiveau, finished gently in the oven, and ringed with crisp sweetbreads around a glossy Madeira-bound heart of mushrooms and livers.
Chef Juliette
Côtelettes de Pigeonneaux en Papillotes
Four paper hearts, each holding butter-stiffened squab, Duxelles, and ham, balloon in the oven. The seal is the lesson, because fragrance and tenderness escape through one careless pleat.
Chef Juliette
Côtelettes de Pigeonneaux à la Sévigné
Eight burnished pigeon halves hide domes of truffled chicken and mushroom salpicon beneath a fine crumb, with buttered asparagus at the center and light Madeira sauce passed separately.
Chef Juliette
Suprêmes de Pigeonneaux à la Diplomate
Butter-stiffened squab breasts under a set Villeroy coat, crumbed and fried at the last minute, with pigeon quenelles, mushrooms, black truffles, and a glossy pigeon half-glaze.
Chef Juliette
Suprêmes de Pigeonneaux à la Saint-Clair
Rose squab breasts over buttered cèpes, ringed with olive-size mousseline quenelles and onion velouté in a crisp croustade, a precise lesson in pale poêling, sauce work, and timing.
Chef Juliette
Suprêmes de Pigeonneaux à la Marigny
Just-cooked squab suprêmes sit on tender ovals of their own leg forcemeat around green pea purée, all bound by bacon-scented cooking juices and an essence-enriched velouté.
Chef Juliette
Suprêmes de Pigeonneaux aux Truffes
Eight tender pigeon suprêmes rest on a softly poached forcemeat border, lacquered with Madeira meat glaze and thirty-two warm truffle slices, an exacting lesson in timing, reduction, and emulsion.
Chef Juliette
Mousselines de Pigeonneaux à l’Épicurienne
Pigeon mousselines held ice-cold, poached until tender, and crowned with burnished squab breast, gathered around buttered peas and lettuce with a glossy sauce of carcass fumet and velouté.
Chef Juliette
Selle de Chevreuil et Cuissot
Selle de Chevreuil et Cuissot teaches the discipline of game: strip every tendon, skip marinade for a young, well-hung joint, roast in butter, and stop before leanness turns to dryness.
Chef Juliette
Selle de Chevreuil à l’Allemande
A three-day marinade perfumes this lean saddle, but the roast lives or dies by its rosy center; the tray fond, cream, meat glaze, and one juniper berry make the sauce.
Chef Juliette
Selle de Chevreuil à la Baden-Baden
A butter-poêled venison saddle, carved rosy and flanked by unsweetened pears scented with cinnamon and lemon, with clear game jus and redcurrant jelly at the table.
Chef Juliette
Selle de Chevreuil aux Cerises
Verjuice perfumes rather than pickles this saddle, while a thermometer protects its rosy centre. Poivrade and red-currant jelly meet in strict equality, with semi-candied cherries folded through for the generous game table.
Chef Juliette
Selle de Chevreuil à la Cumberland
Rosy roast saddle, no marinade, with a cool port and red-currant sauce served apart and haricots verts shining with butter: a grand game roast scaled cleanly for four.
Chef Juliette
Selle de Chevreuil à la Créole
A brief aromatic marinade, a hot spit-style roast kept pink at the center, buttery bananas, and Robert sauce sharpened with one-third poivrade: a grand saddle translated for four without losing its nerve.
Chef Juliette
Selle de Chevreuil à la Beaujeu
A larded saddle roasted rosy, framed with lentil-filled artichoke bottoms and consommé-glazed chestnuts, with Sauce Chevreuil passed separately: a composed game roast whose garnish carries the plate.
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