Recipe no. 267 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 131.
Ingredients
- fillet of pork
- water
- turnips
- fat
- sugar
- salt
- pepper
- broth
- coulis
Preparation
- Preparing the filletBone and tie the fillet of pork, place it in a saucepan with a few spoonfuls of water, season and cook it in the oven.
- Preparing the turnipsBrown 2 or 3 dozen turnips in a frying pan with the fat from the fillet, sprinkle them with sugar to give them colour and take away their bitterness, season with salt and pepper.
- Finishing the cookingRemove the fat from the fillet when it is three quarters cooked, put the turnips around it, moisten with 2 spoonfuls of broth and as many of coulis, let it finish cooking, turning the meat from time to time.
Reboul's text
Bone and tie a fillet of pork that is not too fatty, put it into a saucepan with a few spoonfuls of water, season and cook it in the oven.
Meanwhile, brown 2 or 3 dozen turnips in a frying pan with the fat rendered from the fillet, sprinkle them with sugar to give them a nice colour and to take away a little of their bitterness; season with salt and pepper. Remove the fat from the fillet when it is three quarters cooked, put the turnips all around it and moisten with 2 spoonfuls of broth and as many of coulis; let it finish cooking, turning the piece of meat from time to time.
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 |
|---|---|
| enfeissela | tie |
| casseirolo | saucepan |
| couire | cook in the oven |
| reveni | brown |
| saupica | sprinkle |
| bagna | moisten |
| coulis | coulis |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 267, page 131. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.