Recipe no. 255 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 125.
Ingredients
- calf's melt
- water
- onion
- cloves
- bouquet garni
- carrots
- salt
- vinegar
- oil
- pepper
- shallots
- parsley
- chervil
Preparation
- Preparation and cookingCarefully clean the calf's melt and blanch it. Place it in a saucepan, well covered with water and garnished with an onion studded with 3 cloves, a large bouquet garni, 2 or 3 carrots and a handful of salt.
- Cooking and serviceLet cook. Serve it in a covered soup tureen, with a few ladlefuls of its cooking broth. It must arrive at the table piping hot.
- VinaigretteServe in a sauce boat a vinaigrette made of: spoonfuls of vinegar, as much oil, salt, pepper, shallots, chopped parsley and chervil.
Reboul's text
Carefully cleaned and blanched, place it in a saucepan, well covered with water and garnished with an onion studded with 3 cloves, a large bouquet garni, 2 or 3 carrots and a handful of salt. Let cook and then serve it in a covered soup tureen, with a few ladlefuls of its cooking broth.
It must arrive at the table piping hot.
Serve at the same time in a sauce boat a vinaigrette made as follows: a few spoonfuls of vinegar, as much oil, salt, pepper, shallots, chopped parsley and chervil.
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 |
|---|---|
| frago | melt |
| casseirolo | saucepan |
| aigo | water |
| cebo | onion |
| girofle | clove |
| amaneu | bouquet garni |
| garroto | carrots |
| vinaigre | vinegar |
| òli | oil |
| vineigreto | vinaigrette |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 255, page 125. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.