Recipe no. 249 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 123.
Ingredients
- liver
- flour
- butter
- capers
Preparation
- Cutting and cookingCut the liver into slices one centimeter thick. Dredge the slices in flour and arrange them in a frying pan with a knob of butter the size of an egg. Cook until nicely colored.
- Arranging and sauceArrange in a crown on a dish. Throw in one or two spoonfuls of capers and pour it all over the liver.
Reboul's text
Cut the liver into slices one centimeter thick, dredge your slices in flour and arrange them in a frying pan, after melting a knob of butter the size of an egg in it; cook until nicely colored and arrange in a crown on a dish; throw in one or two spoonfuls of capers and pour it all 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 |
|---|---|
| fege | liver |
| trancho | slices |
| farino | flour |
| sartan | frying pan |
| burre | butter |
| couire | cook |
| coulour | color |
| endreissa | arrange |
| courouno | crown |
| tapeno | capers |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 249, page 123. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.