Recipe no. 221 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 113.
Ingredients
- Tongues
- Fresh water
- White wine
- Water
- Broth
- Onions
- Cloves
- Bouquet garni
- Garlic
- Carrots
- Sharp sauce
Preparation
- Preparation and soakingTake the required quantity of tongues, trim them. Soak them in fresh water, then blanch.
- CookingPut them back in a saucepan with a glass of white wine, water or broth just to cover. Season accordingly, add 2 onions (one studded with 2 cloves), a bouquet garni, 2 cloves of garlic and 2 carrots. Let cook over low heat.
- Peeling and finishingWhen you judge them cooked (by touching them), peel them, that is remove their skin, and trim them. Let them simmer 5 minutes in a sharp sauce.
- ServingServe dressed in a ring on a platter, the sauce in the middle.
Reboul's text
Take the required quantity of tongues, trim them, soak them in fresh water, then blanch them. Put them back in a saucepan with a glass of white wine, water or broth just to cover, season accordingly, add 2 onions, one of them studded with 2 cloves, a bouquet garni, 2 cloves of garlic and 2 carrots; let cook over low heat. When you judge them cooked, which you can tell by touching them, peel them, that is remove their skin, and trim them, let them simmer 5 minutes in a sharp sauce and serve, dressed in a ring on a platter, the sauce in the middle.
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 | tongue |
| para | trim |
| desgourga | soak |
| aigo | fresh water |
| blanqueja | blanch |
| casseirolo | saucepan |
| peluca | peel |
| mitouna | simmer |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 221, page 113. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.