Recipe no. 259 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 127.
Ingredients
- shoulder
- veal
- lean bacon
- breadcrumb
- milk
- salt
- pepper
- nutmeg
- garlic
- parsley
- egg
Preparation
- Preparing the shoulderBone a shoulder, leaving the shank bone attached.
- StuffingChop 200 grams of veal with 100 grams of lean bacon, then pound in a mortar with a piece of breadcrumb the size of an egg, soaked in a little milk. Season with salt, pepper and nutmeg, add a little chopped garlic with a pinch of parsley and a whole egg, then mix.
- Stuffing and cookingStuff the prepared shoulder, sew it up to enclose the stuffing well and cook it as for veal tendrons.
Reboul's text
Bone a shoulder, leaving the shank bone attached; chop 200 grams of veal with 100 grams of lean bacon, then pound it in a mortar with a piece of breadcrumb the size of an egg, soaked in a little milk; season with salt, pepper and nutmeg, a little chopped garlic with a pinch of parsley, a whole egg, mix well and stuff the prepared shoulder with it; sew it up to enclose the stuffing well and cook it as we indicated for veal tendrons.
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 |
|---|---|
| espalo | shoulder |
| vedèu | veal |
| lard | bacon |
| pan | bread |
| iòu | egg |
| la | milk |
| sau | salt |
| pebre | pepper |
| muscado | nutmeg |
| aiet | garlic |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 259, page 127. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.