Recipe no. 237 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 119.
Ingredients
- pieces of veal
- water
- white wine
- onion
- cloves
- carrot
- bouquet garni
- garlic
- pepper
- salt
- butter
- flour
- egg yolks
- cream
- lemon
- parsley
Preparation
- Setting upCut the pieces of veal as usual. Place them in a saucepan covered with water and a glass of white wine.
- First boilingBring to a boil and skim. Garnish with an onion studded with 2 cloves, 2 carrots, a bouquet garni, 2 cloves of garlic, whole peppercorns and salt. Let cook halfway, about 3/4 of an hour.
- Preparing the rouxDrain the pieces. Place them in a saucepan where a knob of butter the size of an egg has been melted. Brown lightly without letting them take color. Dust with flour and give a few turns over the heat without browning it.
- Moistening and cookingMoisten with the broth after straining and skimming it. Cook another good half hour over low heat.
- Liaison and finishingBind with 2 or 3 egg yolks diluted with a little cream and a squeeze of lemon juice. From then on the sauce must not boil again. When about to serve, add a little chopped garlic and parsley.
Reboul's text
Cut your pieces as usual, place them in a saucepan covered with water, a glass of white wine, bring to a boil, skim, garnish with an onion studded with 2 cloves, 2 carrots, a bouquet garni, 2 cloves of garlic, whole peppercorns and salt; let cook halfway, that is, about 3/4 of an hour.
Then drain the pieces, place them in a saucepan where you have melted a knob of butter the size of an egg, brown them lightly without letting them take color, dust with flour, give a few turns over the heat without browning it, moisten with the broth after straining and skimming it. Cook another good half hour over low heat, then bind with 2 or 3 egg yolks diluted with a little cream and a squeeze of lemon juice; from then on the sauce must not boil again, when about to serve add a little chopped garlic and parsley.
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 |
|---|---|
| tros | pieces |
| bouie | boil |
| escuma | skim |
| couire | cook |
| agouta | drain |
| reveni | brown, sear |
| saupica | dust |
| farino | flour |
| besuscla | brown too much |
| bagna | moisten |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 237, page 119. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.