Recipe no. 222 A from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 114.
Ingredients
- Mutton trotters
- Broth
- Chicken croquette mixture
- Stuffing
- Beaten eggs
- Breadcrumbs
- Madeira sauce
Preparation
- Cooking the trottersCooked as indicated for recipe 222 (Mutton trotters a la poulette). Care should be taken that excessive cooking does not deform them.
- Preparing the stuffingDrain the trotters from their broth to remove the main bone. Fill the gap it leaves with a chicken croquette mixture or any other stuffing.
- Breading and fryingRoll them in beaten eggs, then in breadcrumbs. Just before serving, dip them in very hot deep fat; 4 or 5 minutes are enough.
- ServingServe a madeira sauce or other at the same time.
Reboul's text
Cooked as for the previous recipe, care should nevertheless be taken that excessive cooking does not deform them. Drain them from their broth to remove the main bone; fill the gap it leaves with a chicken croquette mixture or any other stuffing; roll them in beaten eggs, then in breadcrumbs, and just before serving dip them in very hot deep fat; 4 or 5 minutes are enough.
Serve a madeira sauce or other at the same time.
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 |
| fragi | fried |
| agouta | drain |
| bouioun | broth |
| farço | stuffing |
| fregiduro | deep fat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 222 A, page 114. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.