Recipe no. 206 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 106.
Ingredients
- Beef fillet
- Lardons
- Oil
- Salt
- Pepper
- Thyme
- Parsley
- Bay leaf
- Onions
- Vinegar
- Water
Preparation
- Preparing the marinadeTrim and lard the fillet as before. Put it in a shallow dish, drizzle with a quarter litre of oil. Season with salt and pepper. Add a sprig of thyme, parsley, a bay leaf, a few onion rings and a dash of vinegar.
- MarinatingRoll it well in the marinade and leave it in a cool place for 4 to 5 hours.
- Cooking on the spitCook it on the spit as before.
- Cooking in the ovenOr in the oven: this method requires more care. Take care that the bottom of the dish does not catch. If needed, add a spoonful of water each time you take out the dish, very little and not without need, only if the fat is smoking and threatens to burn.
Reboul's text
Trim and lard your fillet as above, put it in a shallow dish, drizzle it with a quarter litre of oil, season with salt and pepper; add a sprig of thyme, parsley, a bay leaf, a few onion rings and a dash of vinegar; roll it well in this marinade and leave it thus in a cool place for 4 to 5 hours.
Cook it on the spit as before, or in the oven; this latter method requires a little more care; care must be taken that the bottom of the dish the fillet rests on does not catch, which happens very easily. To avoid this it is enough to add a spoonful of water each time you take it out to baste it, but very little each time and especially not without need, only when you notice that the fat is smoking and threatens to burn.
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 |
|---|---|
| para | trim |
| marinado | marinade |
| òli | oil |
| adouba | season |
| aseiga | baste |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 206, page 106. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.