Chef Juliette
Émincé de Bœuf
Cold roast beef, sliced nearly translucent and warmed beneath a boiling classical sauce, proves the rule of every émincé: heat the sauce fiercely, treat the meat gently, and never let the two simmer together.
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Chef Juliette
Émincé de Bœuf en Miroton
Émincé de Bœuf en Miroton turns yesterday’s pot-au-feu beef into tonight’s supper: tender slices under gilded onions, sharpened with vinegar and cornichons, then finished with a crisp breadcrumb gratin.
Chef Juliette
Hachis de Bœuf à l’Américaine
Hachis de Bœuf à l’Américaine turns yesterday’s roast into tonight’s supper, binding tender beef and potatoes with tomato and veal gravy, then crowning the bowl with crisp butter-fried dice.
Chef Juliette
Hachis de Bœuf Parmentier
Whole baked potatoes hide a buttery hash of equal parts potato and diced beef, sharpened with onion, parsley, vinegar, and glossy Sauce Lyonnaise, then capped and baked until the shells crisp.
Chef Juliette
Tripes à la Mode de Caen
Ox tripe, ox foot, dry cider, and Calvados sealed beneath a flour galette and braised through the night, until Caen’s humble pot gives a clear, glossy gravy with the body only beef foot can bring.
Chef Juliette
Selle de Veau (Relevé)
A half saddle of veal, bacon-barded and braised by short moistening, emerges bronze and succulent, with the concentrated veal glaze that makes this grand relevé worthy of the home table.
Chef Juliette
Selle de Veau à la Chartreuse
A bronzed saddle of veal between two patterned vegetable domes, with clear, glossy braising jus passed at the table: classical structure translated for four, patient enough for a celebration and possible on one stove.
Chef Juliette
Selle de Veau à la Metternich
A veal saddle braised until tender, its fillets cut into collops and rebuilt with paprika Béchamel and truffle, then flashed beneath fierce heat until the ivory sauce glazes.
Chef Juliette
Selle de Veau à la Nelson
A veal saddle becomes edible architecture: Soubise and ham tucked into the carved loin, truffled Parmesan soufflé rising above it, and reduced braising liquor served alongside.
Chef Juliette
Selle de Veau à l’Orientale
Selle de Veau à l’Orientale brings a whole braised saddle to the table in collops, layered with onion-sweet curried Soubise, encircled by tender celery, with pilaff and clear veal jus alongside.
Chef Juliette
Selle de Veau à la Piémontaise
Selle de Veau à la Piémontaise teaches disciplined richness: tender veal rebuilt with truffled Parmesan Béchamel, glazed quickly, then served with clear braising jus and creamy saffron risotto.
Chef Juliette
Selle de Veau Prince Orloff
A home-scaled saddle of veal, braised gently, cut into collops with Soubise and truffle between them, then masked in Mornay-Soubise and flashed golden under the broiler.
Chef Juliette
Selle de Veau à la Romanoff
Selle de Veau à la Romanoff rebuilds a braised saddle with creamed mushrooms between the collops, coral-tinged Béchamel, tender fennel, and clear jus, its grandeur resting on one precise butter.
Chef Juliette
Selle de Veau à la Tosca
Selle de Veau à la Tosca turns reconstruction into supper: tender veal collops lifted on truffled macaroni, veiled with Mornay, glazed gold, and served with clear, concentrated braising liquor.
Chef Juliette
Selle de Veau à la Rénaissance
Selle de Veau à la Rénaissance puts the whole classical table on one platter: tender glazed veal, seven spring vegetables kept distinct, and a clear braising liquor served alongside for a generous parade.
Chef Juliette
Selle de Veau à la Talleyrand
Truffle-studded veal, gently braised and glazed, arrives with macaroni bound in butter, Gruyère, Parmesan, foie gras, and more truffle: a grand whole joint translated faithfully for four.
Chef Juliette
Selle de Veau Froide
Selle de Veau Froide turns one careful braise into an entire cold supper: tender veal, bright vegetable macédoine, precise jelly dice, and the reduced, degreased cooking liquor served as its own sauce.
Chef Juliette
Loin of Veal
Longe de veau braisée turns the chump end into a burnished, sliceable joint with a supple gravy, proving that the quiet braise, not fierce roasting, gives veal its deepest succulence.
Chef Juliette
Neck of Veal
Carré de veau braisé proves that a pale braise can carry deep flavour: bacon-barded veal, gentle stock, patient basting, and a reduced gravy that clings without heaviness.
Chef Juliette
Short Loin of Veal
A bone-in veal loin braised as white meat should be, lightly browned, basted often, and pulled at the first tender blush, with its own reduced juices polished into a butter-glossed sauce.
Chef Juliette
Chump of Veal or Quasi
The quasi teaches the quiet discipline of a white-meat braise: gentle browning, patient basting, and a final reduction that turns humble stock and pan fond into a butter-glossed jus.
Chef Juliette
Cushion of Veal (Relevés)
A veal relevé scaled for four: the fat-capped haunch joint takes two stock glazes, a careful oven braise, and a brief broiler lacquer, yielding rosy slices and an incomparable gravy.
Chef Juliette
Adjuncts to Cushion of Veal
Noix de veau asks for one well-cooked garnish, not a parade: rosy slices, a glossy natural jus, and a bright macédoine whose vegetables remain distinct under their coat of butter.
Chef Juliette
Noix de Veau en Surprise
A bronzed veal cushion conceals a glossy mushroom salpicon beneath its fitted lid, then arrives whole so the first generous slice reveals the careful work hidden inside.
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