Pork

Recipes no. 267 to 290 of La Cuisinière provençale (page 131). Chapter X 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

Fillet of pork with turnipsRecipe no. 267: Fillet of pork with turnips by J.-BMarinated fillet of porkRecipe no. 268: Marinated fillet of pork by J.-BPork chops in caul fatRecipe no. 269: Pork chops in caul fat by J.-BSauteed pork liver with butterRecipe no. 270: Sauteed pork liver with butter by J.-BVillage-style liver crepinettes, or gayettesRecipe no. 271: Village-style liver crepinettes, or gayettes by J.-BPig's trotters in crepinettes, Perigueux-styleRecipe no. 272: Pig's trotters in crepinettes, Perigueux-style by J.-BSausages with mushroomsRecipe no. 273: Sausages with mushrooms by J.-BSausages with capersRecipe no. 274: Sausages with capers by J.-BSausages with rice in white wine sauceRecipe no. 275: Sausages with rice in white wine sauce by J.-BSausages with cabbageRecipe no. 276: Sausages with cabbage by J.-BSausages with beansRecipe no. 277: Sausages with beans by J.-BHead cheeseRecipe no. 278: Head cheese by J.-BMethod for salting porkRecipe no. 279: Method for salting pork by J.-BSalting by liquid brineRecipe no. 280: Salting by liquid brine by J.-BSalted beef tongueRecipe no. 281: Salted beef tongue by J.-BSalted beefRecipe no. 282: Salted beef by J.-BWild boar's headRecipe no. 283: Wild boar's head by J.-BMarinade for gameRecipe no. 284: Marinade for game by J.-BThe wild boarRecipe no. 285: The wild boar by J.-BRoast haunch of venisonRecipe no. 286: Roast haunch of venison by J.-BVenison chops forestiereRecipe no. 287: Venison chops forestiere by J.-BVenison civetRecipe no. 288: Venison civet by J.-BFillet of chamois with mousseronsRecipe no. 289: Fillet of chamois with mousserons by J.-BFallow deer, red deer, chamoisRecipe no. 290: Fallow deer, red deer, chamois by J.-B