Recipe no. 239 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 120.
Ingredients
- veal sweetbreads
- flour
- lard or butter
- clear coulis sauce
- mushrooms
- truffles
Preparation
- PreparationSoak the sweetbreads as in the previous recipe (recipe 238) and blanch them the same way.
- CuttingCut the sweetbreads into escalopes one centimeter thick.
- Pan preparationDredge the escalopes in flour. Arrange them in a saute pan where a spoonful of lard or butter has been melted.
- CookingCook, turning them. Season. When they are nicely golden, remove the butter and moisten with a ladleful of clear coulis sauce.
- GlazingPut in the oven to glaze them, basting constantly.
- ServiceServe, straining the juice over them. They may be garnished with mushrooms, truffles, etc.
Reboul's text
Soak the sweetbreads as above and blanch them the same way.
Then cut them into escalopes one centimeter thick. Dredge them in flour and arrange them in a saute pan where you have melted a spoonful of lard or butter. Cook them, turning them, season and when they are nicely golden, remove the butter and moisten with a ladleful of clear coulis sauce; put in the oven to glaze them while basting. Serve, straining the juice over them.
They may be garnished with mushrooms, truffles, etc.
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 |
|---|---|
| desgourga | soak, purge |
| blanqueja | blanch |
| chouio | escalopes |
| farino | flour |
| daura | brown, gild |
| bagna | moisten |
| champignoun | mushrooms |
| rabas | truffles |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 239, page 120. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.