Recipe no. 226 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 116.
Ingredients
- noix of veal
- thin strips of bacon
- butter (100 g)
- broth
- hot water
- garnish (of choice)
Preparation
- PreparationTake a noix of veal without removing the udder flap. Lard the exposed part with thin strips of bacon.
- SweatingPlace 100 g of butter in a saucepan or braising pan with the noix. Season, cover and cook over moderate heat to let the meat sweat until nicely browned.
- GlazingWhen a brown glaze forms at the bottom, moisten with a ladleful of broth. Cover and cook in the oven, basting often. If the bottom reduces too much, add a spoonful of hot water. Cook at least 2 hours.
- FinishingCheck for a golden color and enough juice to sauce it. Serve with a garnish of choice around it.
Reboul's text
Take a noix of veal without removing the udder flap, lard the exposed part with thin strips of bacon, place 100 grams of butter in a saucepan or braising pan with the noix, season, cover the pan and set it to cook over moderate heat to let the meat sweat.
When the noix is nicely browned and a brown glaze has formed at the bottom of the pan, moisten with a ladleful of broth; cover the pan and put it in the oven, cook while basting often; if the bottom were to reduce completely, add a spoonful of hot water.
It takes at least two hours to glaze a noix of veal. Once cooked, it should be a beautiful golden color and have just enough juice around it to sauce it. Any preferred garnish may be served around 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 |
|---|---|
| lardoun | strips of bacon |
| susa | sweat |
| reveni | brown, sear |
| bagna | moisten |
| arrousa | baste |
| redurre | reduce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 226, page 116. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.