Chef Juliette
Suprêmes, Côtelettes et Filets de Faisan
The decisive rule for pheasant breast: poêle the birds just underdone, keep the meat on the bone until the plates are ready, then raise the suprêmes and serve immediately with glossy jus.
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Main Dishes
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Recipes
Chef Juliette
Salmis de Faisan
Salmis de Faisan makes one bird build its own sauce: roast it deliberately underdone, crush the carcass into reduced wine and game Espagnole, then finish the pieces once, glossy, hot, and fragrant with truffle.
Chef Juliette
Sauté de Faisan
Sauté de Faisan rewards restraint: young pheasant cooked gently in butter, breast pulled early, and a short pan sauce reduced to a gloss and poured only when the platter is ready.
Chef Juliette
Pâté Chaud de Faisan
Pheasant roasted deliberately underdone, layered with game-liver gratin forcemeat, mushrooms, and truffle inside a burnished raised crust, then opened at the table for a glossy carcass-built salmis sauce.
Chef Juliette
Mousses et Mousselines de Faisan
Cold is the craft in these pheasant mousselines: a fine forcemeat bound with egg white and cream, poached gently, then served with a glossy sauce drawn from the bird's own fumet.
Chef Juliette
Soufflé de Faisan
Pheasant and cream become a feather-light mousseline in a buttered dish, baked gently so the centre stays tender, with a glossy game-scented demi-glace served separately.
Chef Juliette
Faisan à la Bohémienne
Whole pheasant filled with truffled foie gras, butter-cooked with Madeira and burnt brandy, then sealed in deeply savoury jelly: a cold centerpiece whose success rests on seasoning before chilling.
Chef Juliette
Chaud-froid de Faisan
Cold poached pheasant, a brown chaud-froid sauce deepened with its own fumet, black truffle, and trembling aspic: an exacting make-ahead centerpiece whose success rests on coating while the sauce still flows.
Chef Juliette
Chaud-froid de Faisan à la Buloz
Brown-glazed pheasant suprêmes and ivory mushrooms alternate beneath a clear, truffle-set dome of aspic, a cold centerpiece whose elegance depends on temperature, not ornament alone.
Chef Juliette
Faisan à la Croix de Berny
Cold pheasant rebuilt over truffled foie-gras parfait, its sliced fillets lacquered with clear aspic and ringed by chaud-froid-coated quail: a grand lesson in temperature, structure, and patient hands.
Chef Juliette
Faisan en Daube
A whole pheasant, boned and rebuilt around truffled forcemeat and foie gras, gently poêlé in Madeira, then chilled in its own savory jelly until every slice holds clean and gleaming.
Chef Juliette
Côtelettes de Faisan
Cold pheasant mousseline, cut into neat côtelettes, masked with glossy sauce chaud-froid, truffled, and sealed beneath clear aspic: a grand cold preparation made manageable for one attentive home cook.
Chef Juliette
Galantine de Faisan
A pheasant galantine teaches disciplined cold cookery: bone through the back, stripe the forcemeat with tongue and truffle, poach at a tremble, then press lightly for a clean, generous slice.
Chef Juliette
Mousse de Faisan
Mousse de Faisan sets roasted game and half-whipped cream into a chilled, silken mould for four, proving that the classical cold table needs attention, not a brigade.
Chef Juliette
Pain de Faisan en Belle-vue
Pain de Faisan en Belle-vue sets tender pheasant and black truffle beneath clear aspic, with a butter-rich filling and a cold, clean slice that returns the classical buffet canon to the home table.
Chef Juliette
Suprêmes de Faisan Châtelaine
Suprêmes de Faisan Châtelaine turns poached pheasant into alternating ivory and brown medallions, each domed with cold mousse, glazed with chaud-froid sauce, and suspended under clear, savory aspic.
Chef Juliette
Suprêmes de Faisan Gastronome
Suprêmes de Faisan Gastronome turns one pheasant into a cold architectural centerpiece: glossy chaud-froid breast slices, a precisely matched leg-meat mousse, Champagne-poached truffles, and aspic cut like little jewels.
Chef Juliette
Terrine de Faisan
Terrine de Faisan follows the hare terrine's grammar with tenderer game: bake it more briefly, trust the clear fat at the surface, then press it cold for generous, clean slices.
Chef Juliette
Perdreau à la Bourguignonne
Young partridge cooked poêlé in butter, then finished with glazed onions, mushroom caps, and red Burgundy reduced into game half-glaze: a compact lesson in preserving delicacy while building a wine-dark sauce.
Chef Juliette
Perdreau en Demi-Deuil
Black truffle beneath pale partridge skin, a butter-bound game forcemeat within, and a bare-tremble poach in fumet: half-mourning teaches that gentleness, not ceremony, keeps a grand bird succulent.
Chef Juliette
Perdreau en Estouffade
Four partridges, burnished in a hot oven, layered with Matignon (No. 227) and juniper, then closed beneath a paste-ringed lid with burnt brandy and game fumet for twenty-five fragrant minutes.
Chef Juliette
Perdreau à la Lautrec
A butter-brushed young partridge, opened down the back and grilled flat until evenly bronzed, with mushroom caps carrying maître d’hôtel butter, lemon, and a fine gleam of meat glaze.
Chef Juliette
Perdreau Lady Clifford
Butter-basted partridge turns bronze before raw truffle, burnt Cognac, and meat glaze enter for the final quarter, preserving their perfume while warm Sauce Soubise waits in its own boat.
Chef Juliette
Perdreau aux Choux
Two partridges do two jobs: the mature bird perfumes the cabbage, the young bird crowns it underdone, and a narrow ribbon of game-scented demi-glace binds the plate.
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