Recipe no. 270 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 132.
Ingredients
- pork liver
- salt
- pepper
- flour
- butter
- lemon
Preparation
- Preparing the liverCut slices of liver that are not too thick, season them and roll them in flour.
- SauteingMelt a piece of butter the size of an egg in a frying pan, arrange the slices in it and cook them to a nice colour, turning them.
- DressingSeason the liver and arrange it in a crown on a dish. Squeeze the juice of a lemon into the pan and pour the whole over the liver.
Reboul's text
Cut slices that are not too thick, season them, roll them in flour and arrange them in a frying pan where you have melted a piece of butter the size of an egg; cook them to a nice colour, turning them; season, then arrange them in a crown on a dish.
Squeeze the juice of a lemon into the pan and pour the whole over the liver.
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 |
|---|---|
| trancho | slices |
| assaboura | season |
| roula | roll |
| farino | flour |
| sartan | frying pan |
| courouno | crown |
| citroun | lemon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 270, page 132. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.