Recipe no. 389 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 185.
Ingredients
- butter
- peas
- lettuce
- onions
- lard
- oil
Preparation
- Melting the butterMelt about 50 grams of butter in a saucepan.
- AddingDrop in a litre of fresh peas and a lettuce heart tied together with 2 spring onions.
- Seasoning and coveringSeason; cover the saucepan and let it cook covered, without any added liquid and over very low heat, tossing from time to time.
- ServingServe them just as they are.
Reboul's text
This method is less economical but the peas are far more delicate.
For this it is essential to have very tender peas, freshly picked and shelled.
Melt about 50 grams of butter in a saucepan; drop in a litre of fresh peas and a lettuce heart tied together with 2 spring onions; season; cover the saucepan and let it cook covered, without any added liquid and over very low heat, tossing from time to time. The moisture given off by the peas and the lettuce as they cook gently should be enough to cook them.
Serve them just as they are; it is a very delicate dish, worthy of appearing on the finest tables.
Those for whom butter does not agree may replace it without harm by lard or oil. It should nonetheless be noted that, for someone who eats either indifferently, there is every advantage, for the quality of this vegetable, in using butter.
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 |
|---|---|
| foundre | to melt |
| burre | butter |
| lachugo | lettuce |
| cebo | onions |
| assaboura | to season |
| fiò | heat |
| couire | to cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 389, page 185. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.