Recipe no. 229 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 117.
Ingredients
- veal tendrons
- water
- onion
- carrots
- bouquet garni
- garlic
- salt
- pepper
- butter
- blanched pearl onions
- flour
- mushrooms
- egg yolks
- cream
- lemon juice
Preparation
- BlanchingCut the tendrons as in recipe 228. Let them soak a few minutes in cold water. Place in a saucepan covered with water with onion, 2 carrots cut in 4, bouquet garni, 2 cloves of garlic.
- Cooking in waterSet on the heat, bring to a boil and skim. Add salt and whole peppercorns. Let cook half an hour. Remove the tendrons and drain well. Reserve the strained and skimmed cooking liquid.
- Pan-cookingPlace a knob of butter the size of an egg in a saute pan, heat well. Arrange the tendrons in it with 2 dozen blanched pearl onions. Let them brown lightly without coloring too much.
- SauceDust with 2 spoonfuls of flour, give 2 turns of the pan. Moisten with the strained and skimmed cooking liquid. The sauce must be well diluted, free of lumps.
- Cooking and liaisonLet cook 1 hour over low heat, covered. When cooked, add a dozen mushroom caps. Add a liaison: 3 egg yolks diluted with a little cream and lemon juice. Do not let it boil again.
- ServiceServe when ready.
Reboul's text
Cut the tendrons as above, let them soak a few minutes in cold water and place them in a saucepan covered with water; garnish with an onion and 2 carrots cut in 4, a bouquet garni, 2 cloves of garlic, set on the heat, bring to a boil and skim; add salt and whole peppercorns. Let cook half an hour, remove the tendrons and let them drain well.
Place a knob of butter the size of an egg in a saute pan, heat it well and arrange the tendrons in it with 2 dozen blanched pearl onions, let them brown lightly without coloring too much, dust with two spoonfuls of flour, give 2 turns of the pan and moisten with the cooking liquid you will have strained and skimmed; the sauce must be well diluted and free of lumps.
Let cook one hour over low heat, covered; when they are cooked, add a dozen mushroom caps and a liaison made of 3 egg yolks diluted with a little cream and a squeeze of lemon juice. Do not let it boil again; serve when ready.
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 |
|---|---|
| desgourga | soak, purge |
| bouie | boil |
| escuma | skim |
| agouta | drain |
| reveni | brown, sear |
| coulouri | color |
| deslega | dilute |
| grèuto | lumps |
| liesoun | liaison |
| citroun | lemon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 229, page 117. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.