Recipe no. 181 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 90.
Ingredients
- lean veal flesh
- raw ham
- salt pork
- onion
- bay leaf
- thyme
- white wine
- spinach
- egg yolks
Preparation
- Cooking the meatsTake about 150 to 200 grams of lean veal flesh, cut it into small pieces, brown it in butter with 100 grams of raw ham or salt pork cut into dice, add a sliced onion, a bay leaf and a little thyme; moisten with a glass of white wine, season and let cook covered over low heat.
- FinishingOnce these meats are well cooked, turn the whole out onto a plate to let it cool, remove the thyme and bay leaf and then pound with a handful of spinach blanched in salted water; add 2 egg yolks and pass through a sieve.
Reboul's text
Take about 150 to 200 grams of lean veal flesh, cut it into small pieces, brown it in butter with 100 grams of raw ham or salt pork cut into dice, add a sliced onion, a bay leaf and a little thyme; moisten with a glass of white wine, season and let cook covered over low heat.
Once these meats are well cooked, turn the whole out onto a plate to let it cool, remove the thyme and bay leaf and then pound with a handful of spinach blanched in salted water; add 2 egg yolks and pass through a sieve.
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 |
|---|---|
| reveni | brown |
| muia | moisten |
| piela | pound |
| sedas | sieve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 181, page 90. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.