Recipe no. 282 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 138.
Ingredients
- beef
- topside
- fat slice
Preparation
- Choosing the pieceChoose the topside cut, called the fat slice, cut it quite thick and of a certain length so as to obtain handsome slices.
- SaltingProceed as indicated for the tongue.
Reboul's text
For this purpose the topside cut, called the fat slice, is usually preferred. Being covered with a certain layer of fat, this piece is always less dry once cooked. It should be cut, as far as possible, quite thick and of a certain length, so as to obtain handsome slices.
Proceed as indicated for the tongue.
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 |
|---|---|
| trancho | slices |
| coupa | cut |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 282, page 138. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.