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Provençal recipes, chapter VII

Mutton

Recipes no. 211 to 223 of La Cuisinière provençale (page 109).

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Recipes no. 211 to 223 of La Cuisinière provençale (page 109). Chapter VII of La Cuisinière provençale by Jean-Baptiste Reboul (Marseille, 1909), public domain. Each recipe is transcribed from the facsimile and accompanied by its Provençal vocabulary in mistralian spelling.

Recipes

Leg of mutton in waterRecipe no. 211: Leg of mutton in water by J.-BProvencal-style leg of mutton pot pourriRecipe no. 212: Provencal-style leg of mutton pot pourri by J.-BCatalan-style mutton sliceRecipe no. 213: Catalan-style mutton slice by J.-BBraised leg of muttonRecipe no. 214: Braised leg of mutton by J.-BBreaded and grilled neck of muttonRecipe no. 215: Breaded and grilled neck of mutton by J.-BBourgeoise-style mutton cutletsRecipe no. 216: Bourgeoise-style mutton cutlets by J.-BStuffed breast of muttonRecipe no. 217: Stuffed breast of mutton by J.-BBourgeoise-style mutton stewRecipe no. 218: Bourgeoise-style mutton stew by J.-BPeasant-style stewRecipe no. 219: Peasant-style stew by J.-BSauteed mutton kidneysRecipe no. 220: Sauteed mutton kidneys by J.-BMutton tongue with sharp sauceRecipe no. 221: Mutton tongue with sharp sauce by J.-BMutton trotters a la pouletteRecipe no. 222: Mutton trotters a la poulette by J.-BStuffed and fried mutton trottersRecipe no. 222 A: Stuffed and fried mutton trotters by J.-BMutton trotter frittersRecipe no. 222 B: Mutton trotter fritters by J.-BMutton liver harvester-styleRecipe no. 223: Mutton liver harvester-style by J.-B