Recipe no. 287 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 140.
Ingredients
- venison chops
- rack
- marinade
- bacon
- shallots
- white wine
- coulis sauce
- morels
- fine oil
Preparation
- Preparing the chopsTrim a dozen chops from a rack that has steeped twenty-four hours in a marinade.
- Cooking the chopsSaute the chops briskly in grated bacon fat, season them and arrange them in a crown on the dish once cooked.
- Preparing the saucePut into the pan they cooked in 2 or 3 chopped shallots, give them 2 turns over the heat without letting them colour, moisten with half a glass of white wine, which you let reduce, then with 2 spoonfuls of coulis sauce, skim off the fat.
- Preparing the morelsSaute in fine oil 2 dozen morels, season with salt and pepper.
- ServingGarnish the middle of the chops with the morels and pour the sauce over.
Reboul's text
Trim a dozen chops from a rack that has steeped twenty-four hours in a marinade, saute them briskly in grated bacon fat, season them, and once cooked arrange them in a crown on the dish. Put into the pan they cooked in 2 or 3 chopped shallots, give them 2 turns over the heat without letting them colour; moisten with half a glass of white wine, which you let reduce, then with 2 spoonfuls of coulis sauce. Meanwhile, saute in fine oil 2 dozen morels, season with salt and pepper, garnish the middle of the chops with them and pour over the chops the sauce, which you will have skimmed of fat.
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 |
|---|---|
| cabròu | roe deer |
| marinado | marinade |
| lard | bacon |
| sauta | saute |
| courouno | crown |
| eschaloto | shallots |
| vin | white wine |
| redurre | reduce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 287, page 140. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.