Recipe no. 289 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 140.
Ingredients
- isard
- chamois
- saddle
- marinade
- butter
- salt
- pepper
- mousserons
- broth
- lemon
Preparation
- PreparationTake half a saddle cut lengthwise, bone it and leave it 2 days in a cool place in a cooked marinade.
- Main cookingDrain and pat dry the fillet, tie it and put it into a saucepan where you have melted about 50 grams of butter, let it brown well on all sides, season with salt and pepper, cover and let it cook over a low heat without letting the butter burn.
- Preparing the mousseronsPrepare a dozen fine mousserons, cut them in two, saute them briskly in butter in a frying pan and join them to the fillet.
- FinishingLet simmer together 5 to 6 minutes, add just a spoonful of broth to deglaze the pan, season.
- ServingArrange the fillet in the middle of a dish surrounded by the mousserons, squeeze the juice of a lemon over and serve.
Reboul's text
The isard is the chamois of the Pyrenees. Take half a saddle cut lengthwise, bone it and leave it 2 days in a cool place in a cooked marinade.
Once drained and patted dry, tie the whole and put it into a saucepan where you have melted about 50 grams of butter; let it brown well on all sides, season with salt and pepper, cover the saucepan and let it cook over a low heat; take care that the butter does not burn. Meanwhile prepare a dozen fine mousserons, cut them in two, saute them briskly in butter in a frying pan and join them to the fillet; let simmer together 5 to 6 minutes; add just a spoonful of broth to deglaze the pan, season, then arrange the fillet in the middle of a dish surrounded by the mousserons, squeeze the juice of a lemon over and send to table.
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 |
|---|---|
| fielat | fillet |
| desoussa | bone |
| marinado | marinade |
| burre | butter |
| muscadèu | mousserons |
| sauta | saute |
| mitouna | simmer |
| citroun | lemon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 289, page 140. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.