Recipe no. 257 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 126.
Ingredients
- calf's trotters
- salt
- pepper
- nutmeg
- mixed herbs
- oil
- lemon
- frying batter
- deep fat
- tomato sauce
Preparation
- PreparationBone and cook the trotters as for calf's head (recipe 248). Drain them and cut into square pieces.
- MarinadePlace the pieces in a bowl and season with salt, pepper, nutmeg, mixed herbs, a dash of oil and lemon juice. Let marinate a few minutes.
- FryingTake the pieces out of the marinade and dip them one by one in frying batter. Plunge into very hot deep fat and take out a few minutes later, golden and crisp.
- ServiceServe with tomato sauce on the side.
Reboul's text
Boned and cooked as for calf's head, drain them to cut them into square pieces; place these pieces in a bowl and season them with salt, pepper, nutmeg, mixed herbs, a dash of oil and lemon juice. Let marinate a few minutes.
When about to serve, take them out of the marinade to dip them one by one in frying batter and then plunge them into very hot deep fat to bring them out golden and crisp a few minutes later.
A tomato sauce is served on the side.
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 |
| esgouta | drain |
| tros | pieces |
| tian | bowl |
| sau | salt |
| pebre | pepper |
| muscado | nutmeg |
| marinado | marinade |
| past | frying batter |
| fregiduro | deep fat, frying |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 257, page 126. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.