Recipe no. 228 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 117.
Ingredients
- veal (tendrons, breast)
- bacon
- onions
- carrots
- bouquet garni
- broth
- water
Preparation
- PreparationFrom the cartilaginous part of a breast of veal, cut 5 to 6 square pieces 7 to 8 cm on a side.
- Initial braisingPlace thin bacon rashers at the bottom of the saucepan. Add rings of onion, carrots and bouquet garni. Set the tendrons on top. Cover and let sweat a few minutes.
- First moisteningMoisten with a spoonful of broth, let it reduce. A light golden glaze should form at the bottom. Simmer covered for a quarter of an hour, turning the tendrons a few times.
- Second moisteningSeason and moisten with 2 ladlefuls of broth and as much water. Finish cooking, turning from time to time in the juice.
- FinishingOnce cooked, leave a few minutes in the oven uncovered while basting. They will take on a golden color. Serve on the dish with their garnish, strain and skim the fat from the cooking liquid, pour it over.
Reboul's text
From the cartilaginous part of a breast of veal, cut 5 to 6 square pieces about 7 to 8 centimeters on a side. Place a few thin bacon rashers, rings of onion and carrots and a bouquet garni at the bottom of a saucepan; set the tendrons on top, cover and set to cook, let them sweat a few minutes and moisten with a spoonful of broth which you let reduce; you should then have a light golden glaze at the bottom; let it simmer this way for a quarter of an hour, turning the tendrons a few times, always covered, season and then moisten with 2 ladlefuls of broth and as much water.
Let it finish cooking, turning them from time to time in their juice. When you judge them cooked, leave them a few minutes in the oven uncovered without neglecting to baste them, they will then take on a beautiful golden color. Serve them on the dish with their garnish, strain the cooking liquid, skim the fat and pour it over.
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 |
|---|---|
| cartilaginous | cartilaginous |
| susa | sweat |
| mitouna | simmer |
| muia | moisten |
| arrousa | baste |
| desgreissa | skim the fat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 228, page 117. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.