Recipe no. 252 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 124.
Ingredients
- liver
- butter
- lean bacon
- shallots
- salt
- pepper
- spice
- madeira
- eggs
- coulis sauce
- timbale mold
- water
- madeira sauce
Preparation
- Preparing the ingredientsCut the liver into large square pieces. Cut the lean bacon into small pieces.
- SearingPlace in a frying pan 100 grams of butter with 200 grams of lean bacon. Brown, add the liver, set over high heat so it is seared on the surface, but not cooked through.
- Seasoning and reductionAdd 2 or 3 finely chopped shallots, give 2 turns, season with salt, pepper and mixed spice. Set aside. Reduce a glass of madeira.
- MousselineTake out the liver into a mortar with a skimmer, pound it finely. Add the pan drippings with madeira, then 7 to 8 eggs and 2 or 3 spoonfuls of coulis sauce. Mix well and pass through a fine sieve.
- CookingPlace the stuffing in a buttered timbale mold. Set it in a saucepan with boiling water halfway up its height. Leave 45 minutes in a moderately heated oven, covered. Must cook without the water boiling.
- ServiceUnmold onto a dish and pour a madeira sauce over it or around it.
Reboul's text
Take a fine calf's liver, cut it into large square pieces. Place in a frying pan 100 grams of butter with 200 grams of lean bacon cut into small pieces, brown, add the liver, set over high heat so that it is seared on the surface, but not cooked through; add 2 or 3 finely chopped shallots, give 2 turns, season with salt, pepper and mixed spice. Set aside and take out the liver into a mortar with a skimmer, pound it finely, add the drippings from the pan in which you have reduced a glass of madeira, then 7 to 8 eggs and 2 or 3 spoonfuls of coulis sauce. Mix well and pass through a fine sieve. Place this stuffing in a buttered timbale mold, set it in a saucepan with boiling water halfway up its height; leave it covered this way for 45 minutes in a moderately heated oven; it must cook without the water in the saucepan boiling. When about to serve, unmold onto a dish and pour a madeira sauce over it or 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 |
|---|---|
| fege | liver |
| tros | pieces |
| sartan | frying pan |
| burre | butter |
| ventresco | lean bacon |
| espèci | spice |
| madèro | madeira |
| iòu | eggs |
| sedas | sieve |
| goubelet | timbale |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 252, page 124. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.