Recipe no. 152 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 81.
Ingredients
- strips of bacon fat
- onions
- carrots
- thyme
- bay leaf
- veal shank
- beef
- white wine
- water
Preparation
- Getting startedLine a saucepan with thin strips of bacon fat, rings of onion and carrot, thyme and bay leaf; set on top a veal shank cut into pieces and a few pieces of beef; cover the saucepan and let it sweat over low heat.
- ReducingTurn the meats from time to time, and when the bottom starts to catch, moisten with a glass of white wine, cover and let it reduce completely, then moisten again with half a bottle of white wine and 2 to 3 litres of water.
- FinishBring to a boil, skim, and let cook 5 to 6 hours over low heat. Then strain to use as needed.
Reboul's text
Line a saucepan with thin strips of bacon fat, rings of onion and carrot, thyme and bay leaf; set on top a veal shank cut into pieces and a few pieces of beef; cover the saucepan and let it sweat over low heat.
Turn the meats from time to time, and when the bottom starts to catch, moisten with a glass of white wine, cover and let it reduce completely, then moisten again with half a bottle of white wine and 2 to 3 litres of water.
Bring to a boil, skim, and let cook 5 to 6 hours over low heat. Then strain to use as needed.
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 |
|---|---|
| founsa | line the pan |
| roundello | rings |
| susa | sweat |
| sauta | turn |
| muia | moisten |
| redurre | reduce |
| escumeja | skim |
| passa | strain |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 152, page 81. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.