Recipe no. 247 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 123.
Ingredients
- brains
- lemon
- oil
- salt
- pepper
- nutmeg
- parsley
- frying batter
- tomato sauce
Preparation
- PreparationCook the brains as usual, cut them into pieces the size of a walnut.
- MarinadePlace the pieces in a bowl with lemon juice, a spoonful of oil, salt, pepper, nutmeg and chopped parsley. Let marinate an hour.
- FryingDip each piece in frying batter and plunge them into smoking hot deep fat. Once nicely fried, drain and arrange on the dish with fried parsley around.
- ServiceServe with tomato sauce.
Reboul's text
Cook the brains as usual, then cut them into pieces the size of a walnut, place them in a bowl with a squeeze of lemon juice, a spoonful of oil, salt, pepper, nutmeg and chopped parsley. Let marinate an hour, then dip each piece in frying batter and plunge them into smoking hot deep fat. Once nicely fried, drain and arrange on the dish with fried parsley around. A tomato sauce is usually served at the same time.
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 |
| tian | bowl |
| citroun | lemon |
| òli | oil |
| sau | salt |
| pebre | pepper |
| muscado | nutmeg |
| juvert | parsley |
| past | frying batter |
| fregiduro | deep fat, frying |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 247, page 123. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.