Recipe no. 433 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 202.
Ingredients
- kidneys
- butter
- madeira
- coulis sauce
- eggs
Preparation
- KidneysCut kidneys into small dice. Hot butter in a sauté pan, sear well. Moisten with madeira, add a slightly thick coulis sauce. Toss without boiling.
- OmelettePrepare the omelette. As soon as cooked, pour the kidneys in the centre. Fold over, turn out onto the platter, serve.
Reboul's text
Cut 2 or 3 kidneys into small dice, throw them into a sauté pan where you will have a piece of butter the size of a walnut, very hot; sear them well; season, moisten with a splash of madeira and 2 tablespoons of a slightly thick coulis sauce; toss them and do not let them boil.
Prepare your omelette; as soon as it is cooked, at the moment of rolling it, pour your kidneys into the middle and enclose them by folding it over itself: turn it out onto the platter and serve.
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 |
|---|---|
| rougnoun | kidneys |
| burre | butter |
| caud | hot |
| madèro | madeira |
| sausso | sauce |
| coulis | coulis |
| sauta | toss |
| óumeleto | omelette |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 433, page 202. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.