Recipe no. 222 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 113.
Ingredients
- Mutton trotters
- Water
- Flour
- Onion
- Cloves
- Carrots
- Bouquet garni
- Lemon
- Salt
- Butter
- Broth
- Egg yolks
- Cream
Preparation
- Preparing the trottersAfter thoroughly cleaning a dozen trotters, blanch them and singe them carefully.
- Preliminary cookingPut in a saucepan 2 to 3 litres of water, 2 spoonfuls of flour mixed with water, an onion studded with 2 cloves, 2 carrots, a bouquet garni, the juice of a lemon and salt accordingly. Bring to a boil, add the trotters, skim and cover the saucepan three quarters of the way. Let cook about 5 to 6 hours. It is easy to tell when they are cooked: the central bone comes away almost by itself.
- Preparing the poulette saucePut into a saucepan a lump of butter the size of a walnut with a finely chopped onion; brown a few minutes without letting it colour. Add a spoonful of flour and give it 2 turns on the heat, then moisten with broth. Let it cook.
- FinishingAdd the trotters, taken out of their cooking liquid and boned. Let them simmer a few minutes, add a liaison of 2 egg yolks mixed with a little cream, then the juice of a lemon, the necessary seasoning, and serve.
Reboul's text
After thoroughly cleaning a dozen trotters, blanch them and singe them carefully. Put in a saucepan 2 to 3 litres of water, 2 spoonfuls of flour mixed with water, an onion studded with 2 cloves, 2 carrots, a bouquet garni, the juice of a lemon, salt accordingly; bring to a boil, add the trotters, skim, cover the saucepan three quarters of the way and let cook about 5 to 6 hours. It is easy to tell when they are cooked: the central bone comes away almost by itself.
Then put into a saucepan a lump of butter the size of a walnut with a finely chopped onion; brown a few minutes without letting it colour, add a spoonful of flour, give it 2 turns on the heat and moisten with broth. Let it cook; then add the trotters, which you have taken out of their cooking liquid and from which you have removed the bone. Let them simmer a few minutes, add a liaison of 2 egg yolks mixed with a little cream, then the juice of a lemon, the necessary seasoning 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 |
|---|---|
| pèd | trotters |
| moutoun | mutton |
| blanqueja | blanch |
| casseirolo | saucepan |
| farino | flour |
| bouioun | broth |
| escumeja | skim |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 222, page 113. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.