Recipe no. 167 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 85.
Ingredients
- shallots
- beef marrow
- meat glaze
- reduced jus
- parsley
- salt
- pepper
- lemon
Preparation
- PreparationChop 2 or 3 shallots finely, put them on a small heatproof dish with 50 grams of chopped beef marrow, a tablespoon of meat glaze, or, failing that, a little good reduced jus and a pinch of chopped parsley; heat to melt the marrow and blend the mixture, but do not let it cook; season with salt and pepper and add the juice of a lemon.
Reboul's text
Chop 2 or 3 shallots finely, put them on a small heatproof dish with 50 grams of chopped beef marrow, a tablespoon of meat glaze, or, failing that, a little good reduced jus and a pinch of chopped parsley; heat to melt the marrow and blend the mixture, but do not let it cook; season with salt and pepper and add the juice of a lemon.
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 |
|---|---|
| chapouta | chop |
| mesoulo | marrow |
| glaço | meat glaze |
| foundre | melt |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 167, page 85. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.