Recipe no. 238 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 120.
Ingredients
- veal sweetbreads
- cold water
- thin strips of bacon
Preparation
- PreparationTake a few veal sweetbreads. Remove the throat gland and clear away all bloody parts.
- SoakingLet the sweetbreads soak in a large bowl filled with cold water for about 5 to 6 hours.
- BlanchingPlace the sweetbreads in a large saucepan with cold water. Set on the heat, and when they begin to boil, refresh in cold water. Drain and trim.
- PressingSponge the sweetbreads well and place them under a light press (a board serves this purpose).
- Larding and cookingLard the sweetbreads with thin strips of bacon and cook as indicated for veal tendrons bourgeoise.
- ServiceGarnish the sweetbreads with spinach, sorrel, or other garnishes.
Reboul's text
Take a few veal sweetbreads, remove the throat gland, clear away all bloody parts, let them soak in a large bowl filled with cold water for about 5 to 6 hours.
Then place them in a large saucepan with cold water, set on the heat, and when they begin to boil, refresh them in cold water. Drain, trim, sponge well, and place them under a light press (a board serves this purpose); then lard them with thin strips of bacon and cook as described for veal tendrons bourgeoise.
Sweetbreads are garnished with spinach, sorrel, etc.
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 |
|---|---|
| gaieto | sweetbreads |
| desgourga | soak, purge |
| blanqueja | blanch |
| agouta | drain |
| lardoun | strips of bacon |
| espinarc | spinach |
| agradello | sorrel |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 238, page 120. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.