Recipe no. 256 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 125.
Ingredients
- calf's trotters
Preparation
- PreparationCut the trotters in two and bone them.
- CookingCook as indicated for calf's head (recipe 248).
- FinishingFinish in every respect as described for sheep's trotters poulette.
Reboul's text
Cook the trotters as indicated for calf's head. They will first have been cut in two and boned. Finish in every respect as described for sheep's trotters poulette.
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 |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 256, page 125. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.