Recipe no. 246 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 122.
Ingredients
- brains
Preparation
- CookingCook the brains as indicated above (recipe 244).
- CuttingCut the brains into 4 slices a finger thick.
- FinishingProceed exactly as indicated for veal cutlets in papillote (recipe 235).
Reboul's text
Cook the brains as indicated above, cut them into 4 slices a finger thick and proceed exactly as described for veal cutlets in papillote.
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 |
| trancho | slices |
| papihoto | papillote |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 246, page 122. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.