Recipe no. 220 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 112.
Ingredients
- Kidneys
- Lard
- Butter
- White wine
- Shallot
- Coulis sauce
- Parsley
- Mushrooms
- Madeira
Preparation
- Cooking the kidneysPut a spoonful of lard or butter in a saute pan, heat it well. Throw in your kidneys, cut into slices (each kidney into five).
- Browning and drainingBrown them briskly, season them and put them to drain on a strainer. The juice that comes off them is generally worthless.
- SaucePut into the saucepan they cooked in a finely chopped shallot and half a glass of white wine, let it reduce by three quarters. Add two spoonfuls of coulis sauce, let it reduce a few minutes so it thickens a little.
- FinishingAdd the kidneys, bring just to the boil and serve with a little chopped parsley on top.
- VariationsA few sliced mushrooms may be added; the white wine may also be replaced with madeira; the method remains the same.
Reboul's text
Put a spoonful of lard or butter in a saute pan, heat it well, throw in your kidneys, which you will have cut into slices, each kidney into five; brown them briskly, season them and put them to drain on a strainer. The juice that comes off them is generally worthless. Put into the saucepan they cooked in a finely chopped shallot and half a glass of white wine, let it reduce by three quarters, add two spoonfuls of coulis sauce, let it reduce a few minutes so it thickens a little; add the kidneys, bring just to the boil and serve with a little chopped parsley on top.
A few sliced mushrooms may be added, and the white wine may also be replaced with madeira; the method remains the same.
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 |
|---|---|
| rougnoun | kidneys |
| sahin | lard |
| burre | butter |
| reveni | brown |
| adouba | season |
| passadouiro | strainer |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 220, page 112. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.