Recipe no. 230 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 118.
Ingredients
- veal cutlets
- butter
- salt
- pepper
- broth or water
Preparation
- PreparationArrange the well-trimmed cutlets in a saute pan with a knob of butter the size of an egg melted at the bottom.
- Cooking and coloringSeason. Cover and cook over moderate heat. When colored on one side, turn onto the other to get a nice golden color.
- FinishingAdd a ladleful of broth or water to loosen the juice stuck to the bottom of the pan. Turn the cutlets in it a few times, let cook gently 10 minutes. Serve with the juice on top.
Reboul's text
Arrange your well-trimmed cutlets in a saute pan at the bottom of which you have melted a knob of butter the size of an egg; season, cover the pan and let cook over moderate heat; when they are colored on one side turn them onto the other, so that they get a nice golden color.
Add a ladleful of broth or water to loosen the juice stuck to the bottom of the pan. Turn the cutlets a few times in this juice and let them cook gently this way for about ten minutes. Serve with their juice 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 |
|---|---|
| assaboura | season |
| coulouri | color |
| vira | turn |
| jus | juice |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 230, page 118. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.