Recipe no. 210 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 108.
Ingredients
- Beefsteaks
- Olive oil
- Embers
- Salt
- Pepper
- Maitre d'hotel butter
- Anchovy butter
- Bearnaise sauce
- Garnishes
Preparation
- Preparing and grillingPut the beefsteaks on a plate with a few spoonfuls of olive oil. Place them on the grill beneath which you have well-lit embers.
- Cooking to tasteTurn them when you judge them cooked on one side and season them.
- Serving maitre d'hotel styleOnce your beefsteaks are cooked to your liking, arrange them on a platter and put on each a tablespoon of maitre d'hotel butter.
- Sauce variationsFor beefsteaks or entrecotes with anchovy butter or bearnaise, proceed the same way, serving these sauces alongside or on top.
- Note on garnishesIt would be pointless to enlarge this volume by listing everything that can be served alongside a beefsteak or a cutlet, from the traditional potato to the fragrant truffle. These garnishes will be found in their respective places and it will suffice to apply them as circumstances require.
Reboul's text
Put your beefsteaks on a plate with a few spoonfuls of olive oil, then place them on the grill beneath which you will have well-lit embers, turn them when you judge them cooked on one side and season them. Once your beefsteaks are cooked to your liking, arrange them on a platter and put on each a tablespoon of maitre d'hotel butter.
For beefsteaks or entrecotes with anchovy butter, or bearnaise, proceed the same way, serving these sauces alongside or on top.
It would be pointless to enlarge this volume by listing everything that can be served alongside a beefsteak or a cutlet, from the traditional potato to the fragrant truffle. These garnishes will be found in their respective places and it will suffice to apply them as circumstances require.
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 |
|---|---|
| grasiho | grill |
| adouba | season |
| burre | maitre d'hotel butter |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 210, page 108. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.