Recipe no. 153 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 81.
Ingredients
- jus (previous recipe)
- veal or pork shank
- veal or pork feet
- beef
- egg whites
- onions
- carrots
- thyme
- bay leaf
- tarragon
- madeira
- lemon
- gelatine or isinglass
Preparation
- Preparing and clarifying the jusSet a jus as above, adding a shank and 2 feet of veal or pork. Once cooked, mince a pound of beef, which you put into a saucepan with 3 or 4 egg whites, sliced onions and carrots, thyme, bay leaf and a sprig of tarragon, a glass of madeira, the juice of a lemon, and stir the whole well with a wooden spoon. (This step is done away from the stove.) Moisten little by little with the jus prepared above; it should not be boiling hot; if it is cold, so much the better, the jelly stays clearer.
- Cooking and strainingThen set over high heat and stir with a wooden spoon, without leaving it, until the boil clearly sets in; remove then and let it boil very gently for half an hour. Then strain through a tightly woven cloth, fastened onto the four legs of an upturned stool. The jus should be as clear as crystal, with a fine golden tint. Use as needed.
- Optional reinforcementIf you fear your jus is not strong enough in gelatine, you may add, while clarifying it, a few sheets of gelatine or isinglass.
Reboul's text
Set a jus as above, adding a shank and 2 feet of veal or pork. Once cooked, mince a pound of beef, which you put into a saucepan with 3 or 4 egg whites, sliced onions and carrots, thyme, bay leaf and a sprig of tarragon, a glass of madeira, the juice of a lemon, and stir the whole well with a wooden spoon. (This step is done away from the stove.) Moisten little by little with the jus prepared above; it should not be boiling hot; if it is cold, so much the better, the jelly stays clearer.
Then set over high heat and stir with a wooden spoon, without leaving it, until the boil clearly sets in; remove then and let it boil very gently for half an hour. Then strain through a tightly woven cloth, fastened onto the four legs of an upturned stool. The jus should be as clear as crystal, with a fine golden tint. Use as needed.
If you fear your jus is not strong enough in gelatine, you may add, while clarifying it, a few sheets of gelatine or isinglass.
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 |
|---|---|
| chapouta | mince |
| muia | moisten |
| clarificacioun | clarification |
| filtracioun | filtration |
| servieto | cloth |
| seloun | stool |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 153, page 81. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.