Recipe no. 176 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 89.
Ingredients
- veal flesh
- bread
- butter
- panada
- egg yolks
- salt
- pepper
- nutmeg
Preparation
- Preparing the panadaPut a piece of bread to soak, press it well, then place it in a saucepan with a lump of butter the size of an egg; dry it out over the heat, stirring well with a wooden spoon, turn it out onto a plate and let it cool.
- Assembling and finishingTake about 250 grams of veal flesh without skin or sinews, chop it, then pound it in a mortar; then add about 100 grams of panada. Mix this panada with the veal that is in the mortar, pound the whole well together; add 50 grams of butter, 4 egg yolks, salt, pepper and nutmeg, pound well again and pass through a sieve to use as needed.
Reboul's text
Take about 250 grams of veal flesh without skin or sinews, chop it, then pound it in a mortar; then add about 100 grams of panada made as follows: put a piece of bread to soak, press it well, then place it in a saucepan with a lump of butter the size of an egg; dry it out over the heat, stirring well with a wooden spoon, turn it out onto a plate and let it cool.
Mix this panada with the veal that is in the mortar, pound the whole well together; add 50 grams of butter, 4 egg yolks, salt, pepper and nutmeg, pound well again and pass through a sieve to use as needed.
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 |
|---|---|
| chapouta | chop |
| piela | pound |
| mourtié | mortar |
| pan-cue | panada |
| desseca | dry out |
| sedas | sieve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 176, page 89. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.