Recipe no. 260 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 128.
Reboul's text
Follow in every respect the method described for blanquette of veal.
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 |
|---|---|
| vedèu | veal |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 260, page 128. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.