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Provençal recipes, chapter IX

Lamb

Recipes no. 258 to 266 of La Cuisinière provençale (page 127).

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Recipes no. 258 to 266 of La Cuisinière provençale (page 127). Chapter IX of La Cuisinière provençale by Jean-Baptiste Reboul (Marseille, 1909), public domain. Each recipe is transcribed from the facsimile and accompanied by its Provençal vocabulary in mistralian spelling.

Recipes

Leg of lamb menagereRecipe no. 258: Leg of lamb menagere by J.-BBallotine of lambRecipe no. 259: Ballotine of lamb by J.-BBlanquette of lambRecipe no. 260: Blanquette of lamb by J.-BSauteed lamb printaniereRecipe no. 261: Sauteed lamb printaniere by J.-BLamb cutlets a la VilleroyRecipe no. 262: Lamb cutlets a la Villeroy by J.-BLamb cutlets a la ProvencaleRecipe no. 263: Lamb cutlets a la Provencale by J.-BLamb pluck bonne femmeRecipe no. 264: Lamb pluck bonne femme by J.-BLamb epigramsRecipe no. 265: Lamb epigrams by J.-BOther epigramsRecipe no. 266: Other epigrams by J.-B