Recipe no. 388 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 184.
Ingredients
- water
- salt
- lettuce
- onion
- peas
- flour
- butter
Preparation
- Combining in waterPut a shredded lettuce, a chopped onion and a litre of fresh peas into half a litre of boiling salted water.
- CookingBoil briskly until fully cooked, after seasoning them.
- ThickeningThen add a spoonful of flour that you have mixed with an egg-sized piece of butter.
- FinishingThis is added in small amounts, tossing the peas or stirring them with a spoon.
Reboul's text
Put a shredded lettuce, a chopped onion and a litre of fresh peas into half a litre of boiling salted water. Boil briskly until fully cooked, after seasoning them. Then add a spoonful of flour that you have mixed with an egg-sized piece of butter. This is added in small amounts, tossing the peas or stirring them with a spoon.
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 |
|---|---|
| aigo | water |
| sala | salted |
| lachugo | lettuce |
| cebo | onion |
| bouie | to boil |
| assaboura | to season |
| farino | flour |
| burre | butter |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 388, page 184. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.