Recipe no. 235 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 119.
Ingredients
- veal cutlets
- gratin sauce
- ham
- stuffing
Preparation
- Preparing the cutletsTrim the number of cutlets needed. Cook them as for the glazed cutlets, let them cool in their cooking liquid.
- SauceReduce the cooking liquid with a few spoonfuls of gratin sauce until very thick. Let cool.
- Preparing the papillotesCut pieces of white glazed paper (papier cloche) into heart shapes, as many as there are cutlets. Fold the hearts in two so they can enclose the cutlets.
- AssemblyArrange the paper hearts side by side, oil them with a brush. Place on each left side a thin slice of ham (no wider than the eye of the cutlet), then a spoonful of stuffing. Place the cutlet, bone toward you. Add a second spoonful of stuffing, then a slice of ham. Fold down the right side of the heart and enclose the cutlet by pleating the two edges of the paper from one end to the other.
- CookingTen minutes before serving, put them in a moderate oven. Serve at once.
Reboul's text
Trim the number of cutlets needed, cook them as for the glazed cutlets, let them cool in their cooking liquid. Then reduce this liquid with a few spoonfuls of gratin sauce, until very thick, and let cool.
Cut, on white glazed paper known as papier cloche, as many heart-shaped pieces as you have cutlets. These hearts, folded in two, must fully enclose the cutlet; arrange all these hearts side by side, oil the middle with a brush; with all the points turned toward you, place on each left side a thin slice of ham, no wider than the eye of the cutlet, place on each slice a spoonful of the prepared stuffing, on this the cutlet, the bone turned toward you; place on the eye of the cutlet another spoonful of stuffing; apply on top a slice of ham like the first, fold down the right side of the heart and enclose the cutlet by pleating together the two edges of the paper from one end to the other. Finish them all this way, arrange them on a dish. Ten minutes before serving, put them in a moderate oven and serve at once.
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 |
|---|---|
| redurre | reduce |
| sausso | gratin sauce |
| farço | stuffing |
| papié | papier cloche |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 235, page 119. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.