Chef Juliette
Black Game
Very fresh black grouse, butter-basted beneath a light bacon barde and roasted over crisp canapés, teaches the discipline of game: protect the lean breast, stop at the right moment, and waste none of the jus.
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Chef Juliette
Prairie-hens
Poules de prairie rôties teach the clean discipline of game roasting: work with a very fresh bird, protect its lean breast with fatback, and stop the heat before delicacy turns dry.
Chef Juliette
Ptarmigan
Lagopède roasted under a thin barde of fatback, turned like a bird before the fire, then carried to the table with crisp bronze skin and a pan jus built from its own fond.
Chef Juliette
Grouse
Grouse Rôtie teaches the nerve of roasting feathered game: shield the lean breast with bacon, build a dark fond, and stop while the meat remains succulent.
Chef Juliette
Gangas
Four very fresh sandgrouse, buttered, barded, and roasted fast, with their own fond reduced into a glossy jus: a lesson in protecting lean game without smothering its character.
Chef Juliette
Grives et Merles de Corse (Thrushes and Corsican Blackbirds)
Small Corsican game birds bathed in butter, cooked covered without liquid, then glossed with Cognac and veal stock: poëling preserves their roast character while gathering every drop into the sauce.
Chef Juliette
Grives ou Merles à la Bonne-Femme
Small birds teach fast sautéing: farmed quail, salted bacon, real butter, crisp croûtons, and brandy lifted from the fond, covered in a hot cocotte and rushed straight to the table.
Chef Juliette
Grives ou Merles à la Liégeoise
Farmed quail stand in honestly for rarely available thrushes or blackbirds, cooked uncovered in butter, finished with two juniper berries per bird, then covered just long enough to perfume crisp round croûtons.
Chef Juliette
Grives et Merles Froids
Chilled quail take the place of protected wild songbirds, poached gently in aromatic liquor and lacquered beneath clear Madeira aspic. The lesson is patience: each cold layer must set before the next is poured.
Chef Juliette
Mauviettes à la Bonne-Femme
Farmed quail stand in for larks done the thrush way: browned quickly in butter with salt bacon, settled on crisp croûtons, and glossed with brandy. Cover the cocotte early, because small birds forgive nothing.
Chef Juliette
Mauviettes à la Mère Marianne
Farmed quail take the place of scarce larks, browned only until firm in beurre noisette, then nestled into russet apples beneath fine buttered crumbs that bronze as the birds finish.
Chef Juliette
Alouettes du Père Philippe
A tiny game bird, bacon, butter, and a hollow potato become one sealed parcel, baked until the potato drinks the juices and serves as both cooking pot and supper.
Chef Juliette
Mauviettes Froides
Mauviettes froides turn gently poached small birds into a clear Belle-vue centerpiece: quail cooled in its liquor, arranged with tarragon and carrot, then sealed under tender Madeira aspic.
Chef Juliette
Ortolans
The canon’s starkest lesson in restraint, made lawfully with farmed quail: butter, salt, fierce heat, and no sauce, roasted just until the skin bronzes and the flesh stays juicy.
Chef Juliette
Becs-figues et Beguinettes (Fig Peckers)
Eight small quail, barded with bacon and roasted hot over liver canapés, carry the book's lark instruction into a generous platter, with Madeira jus gathering every browned drop.
Chef Juliette
Canards Sauvages (Wild Duck)
Canards sauvages needs fierce heat, a calm hand, and no overcooking: roast two lean birds until the skin bronzes, then press the warm carcasses into a glossy, wine-dark jus.
Chef Juliette
Sarcelles (Teal)
Sarcelles rôties teach the discipline of roasting by the minute: sweet little wild ducks, deeply bronzed outside and rosy within, served with a red-wine jus built from their own fond.
Chef Juliette
Pilets (Pintails and Widgeons)
Pilets teach the wild-duck rule in one fierce roast: butter-burnished skin, rosy breast, and a quick pan jus, with both canonical salmis preparations preserved whole.
Chef Juliette
Pluviers Dorés (Golden Plover)
Pluviers dorés need no disguise: four small game birds, buttered and roasted fast on crisp canapés, with their pan fond drawn into a glossy jus de rôti for the table.
Chef Juliette
Vanneaux (Lapwings)
Four small lapwings, browned in butter and roasted fast, arrive with crisp burnished skin and a glossy pan jus. The lesson is exact: keep the skin for roasting, discard it before any salmis cullis.
Chef Juliette
Chevaliers Divers (Various Sandpipers)
Tiny game birds teach exact roasting: dry skin, fierce heat, and individual timing, with each Chevalier lifted when done and its butter-rich fond gathered into a plain, glossy jus.
Chef Juliette
Roasts of Butcher’s Meat
Rôtis de Boucherie puts beef in its proper place: deeply browned, rosy within, and served as the substantial relevé, with a glossy pan jus and no ceremony one cook cannot manage.
Chef Juliette
Roast Ribs of Beef
Train de Côtes de Bœuf Rôti teaches the discipline of moderate heat: chined ribs, an exposed fat cap, and an open pan whose sides protect the meat until the center is rosy and the crust deeply browned.
Chef Juliette
Roast Upper-fillet
Contre-filet roasted over fierce heat, rested pink, and served with its own butter-glossed jus. Nick the yellow ligament first, and the handsome joint stays straight while its crust bronzes.
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