Recipe no. 217 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 111.
Ingredients
- Breast of mutton
- Salt pork
- Veal kidney
- Mutton kidney
- Beef flesh
- Garlic
- Parsley
- Salt
- Pepper
- Spices
Preparation
- Preparation and stuffingTake a fairly wide-cut breast and open it in the middle. Prepare the stuffing: salt pork chopped with an equal weight of veal or mutton kidney, as much lean beef flesh, 2 cloves of garlic and a sprig of parsley, seasoned with salt, pepper and spices.
- Filling and closingPut the stuffing inside the opened breast and sew up the breast once stuffed.
- CookingCook it the same way as recipe 211 (Leg of mutton in water): in a saucepan with vegetables, bouquet garni and water.
- PrecautionTake care not to overfill it with stuffing, otherwise the tension of the meat during cooking would make it burst.
Reboul's text
Take a fairly wide-cut breast, open it in the middle and put inside a stuffing made as follows: salt pork chopped with an equal weight of veal or mutton kidney, as much lean beef flesh, 2 cloves of garlic and a sprig of parsley, season with salt, pepper and spices; sew up the breast once stuffed and cook it the same way as leg of mutton in water. Take care not to overfill it with stuffing, otherwise the tension of the meat during cooking would make it burst.
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 |
|---|---|
| coupa | cut |
| oubra | open |
| farço | stuffing |
| ventresco | salt pork |
| rougnoun | kidney |
| adouba | season |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 217, page 111. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.