Recipe no. 266 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 130.
Ingredients
- breasts of lamb
- poultry or sweetbread croquette mixture
Preparation
- PreparationDivide the cooked and cooled breasts into half-hearts, as for lamb epigrams.
- GarnishingCover them on one side only with a spoonful of poultry or sweetbread croquette mixture, as for cutlets a la Villeroy.
- FinishingFinish in every respect like the cutlets a la Villeroy.
Reboul's text
The breasts, cooked, cooled and divided into half-hearts as above, cover them on one side only with a spoonful of poultry or sweetbread croquette mixture, as described for cutlets a la Villeroy, and finish in every respect like these.
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 |
|---|---|
| gaieto | sweetbreads |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 266, page 130. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.