Recipe no. 315 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 154.
Ingredients
- goose giblets
- wing tips
- gizzard
- liver
- goose fat
- lard
- onion
- white wine
- coulis sauce
- broth
- bouquet garni
- turnips
- sugar
Preparation
- Composing the gibletsWing tips, neck, gizzard, liver
- Setting the liver asideSet the liver aside
- Browning the gibletsCut into pieces, brown with fat and onion
- DeglazingBrown, sprinkle with white wine, reduce to a glaze
- Preparing the turnipsBlanch, then brown in a frying pan with lard and sugar
- AssemblingTransfer the giblets, strain the sauce, add the turnips
- Finishing with the liverSaute the liver in a frying pan and let it simmer
Reboul's text
The giblets consist of two wing tips, the neck, the gizzard and the liver.
Set the liver aside on a plate.
Cut everything into pieces of suitable size; put them into a saucepan to brown with a good spoonful of goose fat or lard; season, add a chopped onion, brown, sprinkle with a glass of white wine, let it reduce to a glaze, then add 2 ladlefuls of coulis sauce, as much broth and a good bouquet garni.
Let cook covered.
Meanwhile, blanch 2 dozen small turned turnips, or, if they are large, 5 or 6 cut into quarters; then brown them in a frying pan with a spoonful of lard; season, sprinkle with a good pinch of sugar and let them turn a good golden colour.
Take the giblet pieces out into another saucepan, strain their sauce over them, put the turnips in and let it all finish cooking together.
Five minutes before serving, saute the reserved liver in a frying pan, having cut it into 4 or 5 pieces; join it to the rest to let it simmer a little.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| gigié | gizzard |
| reveni | brown |
| besuscla | brown |
| bouioun | broth |
| nabet | turnips |
| blanqueja | blanch |
| saupica | sprinkle |
| daura | colour golden |
| mitouna | simmer |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 315, page 154. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.