Recipe no. 240 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 121.
Ingredients
- sweetbread escalopes
- flour
- butter
- lemon
- parsley
Preparation
- CuttingCut the escalopes as in the previous recipe (recipe 239).
- CookingFlour the escalopes and cook them in butter. When they are nicely golden on each side, season.
- ServiceArrange the escalopes on a dish. Add to the butter a squeeze of lemon juice and a pinch of parsley. Pour this sauce over the escalopes and serve immediately.
Reboul's text
Cut the escalopes as above. Floured, cook them in butter; when they are nicely golden on each side, season, arrange them on a dish; add to the butter a squeeze of lemon juice, a pinch of parsley, pour it over and serve.
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 |
|---|---|
| chouio | escalopes |
| enfarina | flour (verb) |
| couire | cook |
| burre | butter |
| daura | brown, gild |
| assaboura | season |
| dreissa | arrange, dress |
| jus | lemon juice |
| juvert | parsley |
| servi | serve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 240, page 121. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.