Recipe no. 254 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 125.
Ingredients
- pluck
- butter
- lard
- onion
- flour
- white wine
- water
- bouquet garni
- salt
- pepper
- nutmeg
- lemon
- garlic
- parsley
Preparation
- Into the saucepanCut the pluck into pieces the size of a walnut. Brown gently in a saucepan with butter or lard. Avoid letting it take color.
- Sauce baseAdd a finely chopped onion. Give a few more turns over the heat and throw in 2 spoonfuls of flour. Mix and moisten with a glass of white wine and the rest with boiling water.
- CookingAdd a bouquet garni. Season with salt, pepper and nutmeg. Let cook very gently until the pieces are tender.
- FinishingRemove the bouquet. Bind the sauce with 2 or 3 egg yolks mixed with the juice of a lemon. Add at the same time chopped garlic and parsley.
Reboul's text
Cut into pieces the size of a walnut, brown gently in a saucepan with butter or lard. Avoid letting it take color; add a finely chopped onion; give a few more turns over the heat and throw in 2 spoonfuls of flour; mix and moisten with a glass of white wine and the rest with boiling water.
Add a bouquet garni; season with salt, pepper and nutmeg and let cook very gently until the pieces are tender.
When about to serve, remove the bouquet and bind the sauce with 2 or 3 egg yolks mixed with the juice of a lemon, adding at the same time chopped garlic and parsley.
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 |
|---|---|
| tros | pieces |
| reveni | brown, sear |
| burre | butter |
| sahin | lard |
| cebo | onion |
| farino | flour |
| vin | white wine |
| amaneu | bouquet garni |
| pebre | pepper |
| muscado | nutmeg |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 254, page 125. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.