Recipe no. 264 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 129.
Ingredients
- lung (lamb)
- liver (lamb)
- sweetbreads (lamb)
- lard
- onion
- flour
- broth
- white wine
- bouquet garni
- garlic
- parsley
- egg yolks
- lemon
Preparation
- PreparationCut the lung, liver and sweetbreads of lamb into small pieces.
- Browning the pluckPlace a spoonful of lard in a saucepan, heat well and brown the pluck in it with a chopped onion, without letting it brown too much.
- SauceDust with a spoonful of flour, moisten with a few spoonfuls of broth and a glass of white wine, add the necessary seasoning and a bouquet garni.
- Cooking and liaisonLet cook only 10 minutes, otherwise the pluck would toughen. Add chopped garlic and parsley, then bind with 2 egg yolks and a squeeze of lemon juice.
Reboul's text
Cut the lung, liver and sweetbreads of lamb into small pieces. Place a spoonful of lard in a saucepan, heat it well and brown the pluck in it with a chopped onion. Do not let it brown too much, dust with a spoonful of flour, moisten with a few spoonfuls of broth, a glass of white wine, add the necessary seasoning, a bouquet garni and let cook only 10 minutes; beyond this time it would toughen. It would then need to be cooked much longer to become tender again. Add chopped garlic and parsley, a liaison of 2 egg yolks and a squeeze of lemon juice.
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 |
| gaieto | sweetbreads |
| sahin | lard |
| cebo | onion |
| farino | flour |
| bouioun | broth |
| vin | white wine |
| amaneu | bouquet garni |
| aiet | garlic |
| juvert | parsley |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 264, page 129. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.