Recipe no. 213 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 110.
Ingredients
- Slice of leg of mutton
- Lard
- Salt
- Pepper
- Garlic
- Flour
- Broth
- Water
- Tomatoes
Preparation
- Searing the sliceTake a somewhat thick slice of leg of mutton, put it in a saucepan with a good spoonful of lard, brown it well on both sides and season with salt and pepper.
- Garlic and bindingPut all around it about twenty cloves of garlic, let it brown a few minutes more, sprinkle with flour, then add a good ladleful of broth (or water failing that) and a spoonful of tomato puree.
- Cooking and servingLet cook over low heat. Serve the slice surrounded with the cloves of garlic and the sauce on top.
Reboul's text
Take a somewhat thick slice of leg of mutton, put it in a saucepan with a good spoonful of lard, brown it well on both sides, season with salt and pepper; put all around it about twenty cloves of garlic, let it brown a few minutes more, sprinkle with flour, then add a good ladleful of broth, or water failing that, and a spoonful of tomato puree; let cook over low heat. Serve the slice surrounded with the cloves of garlic and the sauce on top.
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 |
|---|---|
| casseirolo | saucepan |
| sahin | lard |
| reveni | brown |
| adouba | season |
| saupica | sprinkle |
| farino | flour |
| bouioun | broth |
| purèio | puree |
| toumàti | tomatoes |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 213, page 110. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.