Recipe no. 182 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 91.
Ingredients
- foie gras
- brain
Preparation
- PreparationSame forcemeat as above, replacing the spinach with a little foie gras or half a cooked brain. This forcemeat should be a little softer than the previous one.
Reboul's text
Same forcemeat as above, replacing the spinach with a little foie gras or half a cooked brain.
This forcemeat should be a little softer than the previous one.
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 |
|---|---|
| farço | forcemeat |
| mesoulous | soft |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 182, page 91. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.