Recipe no. 233 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 118.
Ingredients
- veal escalopes (noix)
Preparation
- PreparationCut the escalopes preferably from the noix, in thin slices well flattened with a cleaver.
- CookingFinish them like the breaded cutlets (recipe 232: dip in egg-oil mixture, bread, brown in a pan with lard).
Reboul's text
These are preferably cut from the noix. In thin slices well flattened with a cleaver, finish them like the cutlets.
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 |
| trancho | slices |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 233, page 118. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.