Recipe no. 250 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 123.
Ingredients
- liver
- piquant sauce
Preparation
- Cooking and sauceCook the liver as indicated in recipe 249. Arrange the liver on the dish and pour a piquant sauce over it.
Reboul's text
Cook the liver as above, arrange it on the dish and pour a piquant sauce over it.
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 |
| couire | cook |
| dreissa | arrange |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 250, page 123. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.