Recipe no. 200 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 103.
Ingredients
- Onions
- Lard
- Butter
- Flour
- Broth
- Vinegar
- Salt
- Pepper
- Clove of garlic
- Bay leaf
- Boiled beef
- Capers
- Breadcrumbs
- Melted butter
Preparation
- Preparing the miroton sauceFinely slice 2 or 3 onions, brown them in a small pan with 2 spoonfuls of lard or butter. When nicely coloured, add a good spoonful of flour, let it colour a little. Moisten with 2 or 3 ladlefuls of broth and a dash of vinegar. The sauce should be a little thick.
- Seasoning and cooking the sauceAdd salt, pepper, a clove of garlic and a bay leaf. Let cook over low heat 7 to 8 minutes.
- Assembling the dishCut the boiled beef into thin slices. Put a few spoonfuls of the prepared sauce at the bottom of a gratin dish. Arrange the slices on top.
- Finishing under the grillScatter a few spoonfuls of capers over. Cover with the remaining sauce after removing the garlic and bay leaf. Sprinkle with breadcrumbs, drizzle with a few drops of melted butter or lard. Gratinate in the oven.
- Note on the beefBoiled beef cooked the day before is preferred: it slices better cold, and this uses up the leftovers.
Reboul's text
Finely slice 2 or 3 onions, put them to brown in a small pan with 2 spoonfuls of lard or butter; when they have taken on a good colour, add a good spoonful of flour, let it colour a little and moisten with 2 or 3 ladlefuls of broth and a dash of vinegar; the sauce should be a little thick; add salt, pepper, a clove of garlic, a bay leaf and let cook over low heat 7 to 8 minutes.
Cut the boiled beef into thin slices, arrange them on a gratin dish over a few spoonfuls of the prepared sauce spread at the bottom. Scatter a few spoonfuls of capers over, cover with all the remaining sauce after having removed the garlic and bay leaf; sprinkle with breadcrumbs, drizzle with a few drops of melted butter or lard and gratinate in the oven.
For beef miroton, boiled beef cooked the day before is preferred; it is easier to slice cold, and this uses up the leftovers.
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 |
|---|---|
| aprima | slice |
| reveni | brown |
| casseto | small pan |
| besuscla | colour |
| muia | moisten |
| bouioun | broth |
| sausso | sauce |
| rabina | gratinate |
| burre | melted butter |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 200, page 103. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.