Recipe no. 225 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 115.
Ingredients
- loin of veal
Preparation
- PreparationBone and tie the loin.
- Browning and cookingBrown the loin and cook it following the method for braised beef (recipe 224: cook over moderate heat, turn often, baste).
- ServiceServe in the same way as braised beef.
Reboul's text
Bone and tie your loin as above, brown it and cook it as described for braised beef, serve in 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 |
|---|---|
| desoussa | bone (verb) |
| enfeissela | tie with string |
| braseja | braise |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 225, page 115. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.