Recipe no. 215 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 110.
Ingredients
- Neck of mutton
- Water
- White wine
- Carrots
- Onion
- Cloves
- Salt
- Pepper
- Bouquet garni
- Garlic
- Egg
- Oil
- Mustard
- Breadcrumbs
- Sharp sauce
- Sauce robert
Preparation
- Cooking the neckBone your neck, put it in a saucepan with a litre of water, a glass of white wine, 2 carrots, an onion studded with 2 cloves, salt, pepper, a bouquet garni and 2 cloves of garlic. Let cook covered for at least 2 hours, then drain it.
- Breading and grillingBeat an egg with 2 or 3 spoonfuls of oil and a spoonful of mustard, salt and pepper. Roll the neck in this mixture, then in breadcrumbs, and grill it over a very gentle fire.
- ServingWhen it is nicely coloured all over, serve it with a sharp sauce or sauce robert.
Reboul's text
Bone your neck, put it in a saucepan with a litre of water, a glass of white wine, 2 carrots, an onion studded with 2 cloves, salt and pepper, a bouquet garni and 2 cloves of garlic; let cook covered for at least 2 hours; then drain it. Beat an egg with 2 or 3 spoonfuls of oil and a spoonful of mustard, salt and pepper, roll the neck in this mixture, then in breadcrumbs, and grill it over a very gentle fire; when it is nicely coloured all over, serve it with a sharp sauce or sauce robert.
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 |
| casseirolo | saucepan |
| couire | cook |
| esgouta | drain |
| iòu | egg |
| moustardo | mustard |
| mouledo | breadcrumbs |
| grasiha | grill |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 215, page 110. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.