Recipe no. 268 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 131.
Ingredients
- fillet of pork
- white wine
- vinegar
- onion
- carrots
- thyme
- bay leaf
- pepper
- garlic
- coulis
Preparation
- Preparing the marinadeTie the fillet and place it in an earthenware dish with half a bottle of white wine, a glass of vinegar, a sliced onion and 2 sliced carrots, thyme, bay leaf, whole peppercorns and 2 cloves of garlic. Prepare it the evening before to cook it the next day.
- Cooking in the ovenDrain the fillet and place it in a saucepan with the vegetables from the marinade, season it, start it in the oven turning it from time to time.
- Finishing the cookingWhen the vegetables begin to catch, moisten with the marinade, continue cooking while basting regularly. When the marinade is almost dry, add 2 spoonfuls of coulis and finish cooking gently.
- DressingTake the fillet out, untie it and arrange it on the dish. Strain the pan juices, skim off the fat and pour the juice over.
Reboul's text
Tie it as above, put it into an earthenware dish with half a bottle of white wine, a glass of vinegar, a sliced onion and 2 sliced carrots, thyme, bay leaf, whole peppercorns and 2 cloves of garlic. Prepare it thus the evening before, to cook it the next day.
When ready to cook it, drain it, put it into a saucepan, season it, put the vegetables from the marinade around it and start it in the oven, turning it from time to time. When the vegetables begin to catch, moisten with the marinade, let it continue cooking, basting it from time to time; when the marinade is almost dry, add 2 spoonfuls of coulis sauce and let it finish cooking very gently. When ready to serve, take it out, untie it and arrange it on the dish. Strain the pan juices, skim off the fat and pour over.
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 |
| marinado | marinade |
| tian | earthenware dish |
| amenuda | slice |
| couire | cook in the oven |
| bagna | moisten |
| arrousa | baste |
| coulis | coulis |
| desgreissa | skim off the fat |
| dreissa | arrange |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 268, page 131. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.