Recipe no. 318 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 156.
Ingredients
- leg of mutton
- salt pork
- garlic
- parsley
- beans
- pan juices
Preparation
- BoningBone a leg of mutton
- StuffingStuff with a mince of salt pork, garlic and parsley
- Trussing and braisingSew, tie and braise
- TransferringPut into the finishing dish
- AssemblingStrain the juices into the beans prepared as for the Languedoc-style cassoulet
- FinishingFinish exactly as for the Languedoc-style cassoulet
Reboul's text
Bone a leg of mutton, stuff it with a mince made of salt pork, garlic and parsley; braise it after sewing and tying it up.
When it is cooked, put it into the dish in which it will finish cooking.
Strain its juices into the beans, which you have prepared as for the Languedoc-style cassoulet, and finish exactly as for that dish.
Oval terrines are sold that are very convenient for this kind of cooking; besides, any vessel used should not have too high a rim.
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 |
|---|---|
| desoussa | bone |
| ventresco | salt pork |
| braseja | braise |
| faviòu | beans |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 318, page 156. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.