Recipe no. 8 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 14.
Ingredients
- A chicken
- A handful of pearl barley
- 1.5 litres of water
Preparation
- Preparation and cookingCut a chicken in two, put it into a saucepan with a handful of pearl barley and 1.5 litres of water.
- Cooking and strainingLet cook for one hour and strain.
Reboul's text
Cut a chicken in two, put it into a saucepan with a handful of pearl barley and 1.5 litres of water; let cook for one hour and strain.
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 |
|---|---|
| poulassoun | chicken |
| òrdi | pearl barley |
| aigo | water |
| passa | strain |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 8, page 14. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.