Recipe no. 261 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 128.
Ingredients
- lamb (breast, shoulder or scrag)
- butter
- onion
- tomato puree
- flour
- juice or broth
- white wine
- bouquet garni
- garlic
- carrots
- turnips
- green peas
- green beans
Preparation
- Preparing the meatCut a breast, shoulder or scrag of lamb into pieces of about 50 grams each.
- Browning the meatPlace 100 grams of butter in a saute pan; when it is nicely hot, add the meat and let it brown with a diced onion. Season, add 2 spoonfuls of tomato puree and let it reduce to a glaze.
- SauceDust with a good spoonful of flour, then moisten with juice or broth just to cover. Add a glass of white wine, a bouquet garni and 2 cloves of garlic, let it boil and skim.
- VegetablesHalf an hour later, take the pieces out into another saucepan and strain the sauce over them through a sieve. Add 2 dozen small carrots and as many turned and blanched turnips.
- FinishingLet finish cooking and, ten minutes before serving, add a handful of green peas and as many green beans cooked in salted water.
Reboul's text
Cut a breast, shoulder or scrag into pieces of about 50 grams each. Place 100 grams of butter in a saute pan, when it is nicely hot add the meat and let it brown with a diced onion; season, add 2 spoonfuls of tomato puree, let it reduce to a glaze, dust with a good spoonful of flour, and moisten with juice or broth just to cover; add a glass of white wine, a bouquet garni, 2 cloves of garlic, let it boil and skim. Half an hour later take the pieces out into another saucepan, strain the sauce over them through a sieve, add 2 dozen small carrots and as many turned and blanched turnips. Let finish cooking, and, ten minutes before serving, add a handful of green peas and as many green beans cooked in salted water and kept nicely green.
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 |
|---|---|
| espalo | shoulder |
| burre | butter |
| toumàti | tomatoes |
| vin | white wine |
| garroto | carrots |
| nabet | turnips |
| farino | flour |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 261, page 128. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.