Recipe no. 253 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 124.
Ingredients
- liver
- lard
- butter
- onions
- flour
- tomato puree
- red wine
- vinegar
- water
- broth
- bouquet garni
- garlic
Preparation
- Searing the liverCut the liver into small pieces or slice it thinly. Brown it briskly in lard or butter. Season and take it out onto a plate.
- Moissonneuse sauceBrown in the same pan a few finely sliced onions. Once well cooked and golden, dust them with spoonfuls of flour, let brown lightly. Add spoonfuls of tomato puree.
- Moistening and bindingMoisten with a glass of red wine, a dash of vinegar and enough water or broth to obtain, through boiling, a very thick sauce.
- FinishingAdd the liver, a bouquet garni, a clove of garlic. Season well and let simmer gently 5 to 6 minutes. Remove the bouquet garni and serve.
Reboul's text
The liver cut into small pieces or thinly sliced, brown it briskly in lard or butter; season and take it out onto a plate.
Brown in the same pan a few finely sliced onions; well cooked and golden, dust them with a few spoonfuls of flour and let them brown lightly; add a few spoonfuls of tomato puree; moisten with a glass of red wine, a dash of vinegar and the amount of water or broth needed to obtain, through boiling, a very thick sauce; add the liver, a bouquet garni, a clove of garlic; season well and let simmer gently 5 to 6 minutes. Then remove the bouquet garni and serve.
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 |
| tros | pieces |
| reveni | brown, sear |
| sahin | lard |
| burre | butter |
| cebo | onions |
| farino | flour |
| besuscla | brown too much |
| vin | red wine |
| aiet | garlic |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 253, page 124. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.