Recipe no. 248 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 123.
Ingredients
- calf's head
- water
- flour
- onion
- cloves
- carrots
- bouquet garni
- pepper
- lemons
- ravigote sauce
- tomato sauce
Preparation
- Initial preparationBone, blanch, singe and clean the calf's head well.
- BrothPlace 3 liters of water in a saucepan with a spoonful of diluted flour, bring to a boil. Add an onion studded with 2 cloves, 2 carrots, a bouquet garni, whole peppercorns and the juice of 2 lemons.
- CookingPlace the calf's head in it, whole or cut into pieces. Salt accordingly and let cook.
- ServiceServe with ravigote sauce, tomato sauce, etc.
Reboul's text
After boning it, blanching it, singeing it and cleaning it well, place 3 liters of water in a saucepan with a good spoonful of flour diluted in it; bring to a boil, add an onion studded with 2 cloves, 2 carrots, a bouquet garni, whole peppercorns and the juice of 2 lemons. Place the calf's head in it, whole or cut into pieces, salt accordingly and let cook. It is served with a ravigote sauce, tomato sauce, etc.
Calf's trotters are cooked the same way after being boned.
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 |
|---|---|
| desoussa | boned |
| regalido | singed |
| farino | flour |
| bouie | boil |
| cebo | onion |
| girofle | clove |
| amaneu | bouquet garni |
| pebre | pepper |
| sausso | sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 248, page 123. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.