Recipe no. 262 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 128.
Ingredients
- lamb cutlets
- butter
- leftover poultry
- egg
- breadcrumbs
Preparation
- Cooking the cutletsTrim a dozen lamb cutlets and cook them in butter in a saute pan, so that they are seared and not overcooked. Let cool under a light press.
- Croquette mixturePrepare with leftover poultry a croquette mixture, following the method for sweetbread croquettes.
- GarnishingApply to each cutlet a piece the size of a walnut, giving it a nice shape.
- BreadingCoat the cutlets in beaten egg like the croquettes, then bread them the same way.
- Final cookingCook them in the oven on a gratin dish, basting with melted butter.
Reboul's text
Trim a dozen lamb cutlets; cook them in butter in a saute pan, so that they are seared and not overcooked. Let cool under a light press. You will have prepared, with leftover poultry, a croquette mixture, following the method described for sweetbread croquettes; apply a piece the size of a walnut to each cutlet, giving it a nice shape. Coat them in beaten egg like the croquettes and bread them the same way. Cook them in the oven on a gratin dish and baste with melted butter.
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 |
|---|---|
| burre | butter |
| gaieto | sweetbreads |
| iòu | egg |
| gratin | gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 262, page 128. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.