Recipe no. 7 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 14.
Ingredients
- 1 kg of veal shank
- 2 litres of water
- A leek
- A lettuce
- A handful of watercress
- 2 carrots
- 2 turnips
- A handful of asparagus tips (in season)
- Salt
Preparation
- Getting startedPut into a saucepan 1 kg of veal shank with 2 litres of water, bring to a boil while skimming.
- Vegetables and herbsThen add a leek, a lettuce, a handful of watercress, 2 carrots, 2 turnips and, in season, a handful of asparagus tips; salt very lightly.
- Cooking and strainingLet cook for about 2 hours and then strain.
Reboul's text
Put into a saucepan 1 kg of veal shank with 2 litres of water, bring to a boil while skimming; then add a leek, a lettuce, a handful of watercress, 2 carrots, 2 turnips and, in season, a handful of asparagus tips; salt very lightly, let cook for about 2 hours and then strain.
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 |
|---|---|
| jarret | veal shank |
| aigo | water |
| pòrri | leek |
| lachugo | lettuce |
| creissoun | watercress |
| garroto | carrots |
| nabet | turnips |
| espargo | asparagus |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 7, page 14. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.