Recipe no. 158 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 83.
Ingredients
- peppercorns
- vinegar
- shallots
- coulis sauce
- Bordeaux
Preparation
- PreparationWhen you have taken out the piece you are to serve with this sauce, whether fillet or haunch of roebuck, saddle of hare or any other, put into the pan in which it cooked a good pinch of crushed peppercorns, a glass of vinegar, 2 finely sliced shallots, let it reduce completely; add 2 large spoonfuls of coulis sauce, half a glass of Bordeaux and let it reduce a few minutes; then strain to use.
Reboul's text
When you have taken out the piece you are to serve with this sauce, whether fillet or haunch of roebuck, saddle of hare or any other, put into the pan in which it cooked a good pinch of crushed peppercorns, a glass of vinegar, 2 finely sliced shallots, let it reduce completely; add 2 large spoonfuls of coulis sauce, half a glass of Bordeaux and let it reduce a few minutes; then strain to use.
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 |
|---|---|
| pebre | crushed peppercorns |
| redurre | reduce |
| passa | strain |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 158, page 83. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.