Recipe no. 216 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 111.
Ingredients
- Rack of mutton
- Cutlets
- Lard
- Flour
- Broth
- White wine
- Tomato
- Onions
- Potatoes
- Salt
- Pepper
Preparation
- Preparing the cutletsFrom a slightly hung rack of mutton, cut the required number of cutlets; take care to have them somewhat thick, and trim them.
- Cooking the cutletsArrange the cutlets in a saute pan in which you have heated a good spoonful of lard, let them brown on both sides and season them. Sprinkle with a spoonful of flour, which you let colour lightly, stirring constantly.
- Moistening and garnishMoisten with 2 ladlefuls of broth, a glass of white wine. Add a spoonful of tomato puree, a dozen small blanched onions and as many turned potatoes.
- FinishingLet cook covered over low heat, then dress the potatoes and onions in the middle of the platter and the cutlets around, with the sauce on top.
Reboul's text
From a slightly hung rack of mutton, cut the required number of cutlets; take care to have them somewhat thick, trim them and arrange them in a saute pan in which you will have heated a good spoonful of lard, let them brown on both sides, season them, and sprinkle with a spoonful of flour, which you let colour lightly, stirring constantly; moisten with 2 ladlefuls of broth, a glass of white wine, add a spoonful of tomato puree, a dozen small blanched onions and as many turned potatoes; let cook covered over low heat, then dress the potatoes and onions in the middle of the platter and the cutlets around, with the sauce on top.
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 |
|---|---|
| pausa | hung |
| para | trim |
| reveni | brown |
| saupica | sprinkle |
| farino | flour |
| besuscla | colour |
| muia | moisten |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 216, page 111. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.