Recipe no. 610 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 266.
Ingredients
- jelly
- meat juice
Preparation
- Proceeding as for consommeFor jellies with meat juice, the method is identical to that given for consomme. It is preferable to use cans rather than bottles, on account of the difficulty of getting them out of the latter owing to the setting of the jelly.
Reboul's text
For jellies with meat juice the method is identical to that given for consomme. However it is preferable to use cans rather than bottles, on account of the difficulty one would meet in getting them out of the latter, owing to the setting of the jelly.
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 |
|---|---|
| gelado | jelly |
| jus | juice |
| viando | meat |
| counglas | setting |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 610, page 266. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.