Recipe no. 231 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 118.
Ingredients
- veal cutlets
- thin bacon
Preparation
- Larding and cookingLard the cutlets with thin bacon. Cook exactly as in recipe 230 (Veal cutlets in their own glaze).
Reboul's text
Lard them with thin bacon and cook exactly as above.
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 |
|---|---|
| lard | bacon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 231, page 118. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.