Recipe no. 424 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 198.
Ingredients
- cockscombs
- cock's kidneys
- velouté sauce
- madeira sauce
Reboul's text
It is made up of roughly the same things listed above; cockscombs and cock's kidneys are added to it, however, and it is thickened white, that is, with a velouté sauce made with the cooking liquid from the dish it is intended for.
The financière is thickened brown, that is, with a madeira sauce.
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 |
|---|---|
| velouta | velouté |
| madèro | madeira |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 424, page 198. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.