Recipe no. 245 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 122.
Ingredients
- brains
- poulette sauce
Preparation
- Preliminary cookingCook the brains as in the previous recipe (recipe 244). Drain them.
- SimmeringLet the brains simmer, whole or cut, in a poulette sauce prepared as for sheep's trotters (earlier recipe not reproduced here).
Reboul's text
Cook the brains as above, drain them, then let them simmer, whole or cut, in a poulette sauce prepared as for sheep's trotters.
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 |
|---|---|
| couire | cook |
| agouta | drain |
| mitouna | simmer |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 245, page 122. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.