Recipe no. 203 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 104.
Ingredients
- Ox tongue
- Sauce or garnish
Preparation
- CleaningWash the tongue well after cutting off the throat end.
- CookingCook it as indicated for braised beef. After about 3 or 4 hours, it should be tender.
- FinishingRemove the skin cleanly. Strain and skim off the fat from the cooking liquid and serve the tongue with the garnish or sauce intended for it.
Reboul's text
Wash it well after cutting off the throat end; cook it as indicated for braised beef. After about 3 or 4 hours, it should be tender; you can then remove the skin cleanly; strain and skim off the fat from its cooking liquid and serve the tongue with the garnish or sauce intended for it.
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 |
|---|---|
| lengo | ox tongue |
| braseja | braised |
| couire | cook |
| pelisso | skin |
| sausso | sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 203, page 104. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.