Recipe no. 242 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 121.
Ingredients
- veal sweetbreads
- truffle
- mushrooms
- sauce
Preparation
- PreparationCook the sweetbreads as in the previous recipe (recipe 241). Cut them into thin small pieces.
- GarnishCut truffle and mushrooms of the same size, to half the volume of the sweetbreads.
- Sauce and finishingPrepare a sauce as for the croquettes (recipe 241), but a little thinner. Combine and finish as indicated for lobster shells (earlier recipe not reproduced here).
Reboul's text
Cook the sweetbreads as above, cut them into thin small pieces; cut truffle and mushrooms of the same size, to half their volume.
Prepare a sauce as for the croquettes, but a little thinner; combine as described for lobster shells and finish the same way.
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 |
|---|---|
| gaieto | sweetbreads |
| couire | cook |
| tros | pieces |
| rabas | truffles |
| champignoun | mushrooms |
| sausso | sauce |
| closco | shells |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 242, page 121. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.