Recipe no. 251 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 124.
Ingredients
- liver
- bacon
- piquant sauce
- madeira sauce
- tomato sauce
Preparation
- PreparationChoose a fine, well fatted liver. Remove the skin and all the sinewy parts.
- BraisingLard it as indicated for braised beef and cook it the same way.
- ServiceServe with piquant sauce, madeira sauce or tomato sauce.
Reboul's text
Choose a fine, well fatted liver, remove the skin and all the sinewy parts, lard it as we indicated for braised beef and cook it the same way. It is served with a piquant sauce, madeira sauce or tomato sauce.
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 |
| gras | fatted, fat |
| pelisso | skin |
| madèro | madeira |
| toumàti | tomatoes |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 251, page 124. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.