Recipe no. 234 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 119.
Ingredients
- veal escalopes
- thin strips of bacon
Preparation
- PreparationCut the escalopes as described previously, well trimmed.
- LardingLard the escalopes with thin strips of bacon as for the glazed veal cutlets.
- CookingCook the same way (see previous recipe).
Reboul's text
Cut escalopes as above, well trimmed, lard them with thin strips of bacon as for the glazed veal cutlets and cook them the same way.
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 |
|---|---|
| chouio | escalopes |
| lardoun | strips of bacon |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 234, page 119. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.