Recipe no. 263 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 128.
Ingredients
- lamb cutlets
- onions
- butter
- broth
- milk
- flour
- egg yolks
- garlic
- egg
- breadcrumbs
Preparation
- Cooking the cutletsCook the lamb cutlets as for the cutlets a la Villeroy, then put them under a press.
- OnionsSlice 3 onions thinly, blanch them and drain them. Place them in a saucepan with a piece of butter and 2 or 3 tablespoons of broth, season and let cook slowly, covered.
- SaucePlace in another saucepan a knob of butter the size of a walnut with a spoonful of flour, brown without letting it darken, then moisten with half a glass of boiling milk. Add the strained onions.
- LiaisonCook a moment over the burner without leaving it, then add three egg yolks and a touch of grated garlic. Set aside and work it until half cooled.
- StuffingStuff the cutlets on one side only, giving them a nice shape.
- GratinDip the stuffed side in beaten egg, dust with breadcrumbs and brown under the grill in the oven. Serve a little bound jus around them.
Reboul's text
Cook the lamb cutlets as above, put them under a press. Meanwhile, slice 3 onions thinly, blanch them and drain them; place them in a saucepan with a piece of butter and 2 or 3 tablespoons of broth, season and let cook slowly, covered. Place in another saucepan a knob of butter the size of a walnut with a spoonful of flour, brown it without letting it darken, moisten with half a glass of boiling milk; add the onions once cooked and strained. Cook a moment over the burner without leaving it, then add three egg yolks and a touch of garlic grated with the tip of a knife; set aside, work it until it is half cooled and stuff your cutlets on one side only, giving them a nice shape; dip the stuffed side in beaten egg, dust with breadcrumbs and brown under the grill in the oven.
Serve a little bound jus around them.
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 |
|---|---|
| cebo | onions |
| burre | butter |
| bouioun | broth |
| la | milk |
| iòu | eggs |
| aiet | garlic |
| farino | flour |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 263, page 128. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.