Recipe no. 222 B from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 114.
Ingredients
- Mutton trotters
- Salt
- Pepper
- Nutmeg
- Parsley
- Oil
- Lemon
- Frying batter
- Tomato sauce
- Remoulade
Preparation
- Cooking and preparationCooked as indicated for recipe 222 (Mutton trotters a la poulette). Drain them, split them lengthwise in two and remove the bones entirely.
- MarinatingPut them in an earthenware dish, seasoning them with salt, pepper, nutmeg, chopped parsley, a dash of oil and the juice of a lemon. Let them marinate thus for one or two hours.
- FryingJust before serving, dip each piece in a frying batter, then plunge into very hot deep fat. They should be amply covered, like all fritters of this kind. Five minutes are enough for them to be nicely browned and crisp.
- ServingServe a tomato sauce or a remoulade at the same time.
Reboul's text
Being cooked as indicated for the trotters a la poulette, drain them, split them lengthwise in two, remove the bones entirely, put them in an earthenware dish, seasoning them with salt, pepper, nutmeg, chopped parsley, a dash of oil and the juice of a lemon; let them marinate thus for one or two hours, then, just before serving, dip each piece in a frying batter, then plunge them into very hot deep fat; they should be amply covered, like all fritters of this kind. Five minutes are enough for them to be nicely browned and crisp.
Serve a tomato sauce or a remoulade 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 |
| esgouta | drain |
| parteja | split |
| tian | earthenware dish |
| past | frying batter |
| fregiduro | deep fat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 222 B, page 114. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.