Recipe no. 416 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 194.
Ingredients
- potatoes
- broth
- eggs
- cream
- cheese
- butter
Preparation
- PreparingCut into slices as above, put them into a saucepan with broth, just enough to cover them; season and let them cook.
- ThickeningWhen they are tender, beat 2 or 3 eggs in a bowl with 2 decilitres of good cream and 3 tablespoonfuls of grated cheese; mix that into the potatoes.
- BrowningPour into an ovenproof deep dish; sprinkle with grated cheese, drizzle with melted butter and brown.
Reboul's text
Cut into slices as above, put them into a saucepan with broth, just enough to cover them; season and let them cook. When they are tender, beat 2 or 3 eggs in a bowl with 2 decilitres of good cream and 3 tablespoonfuls of grated cheese; mix that into the potatoes and then pour into an ovenproof deep dish; sprinkle with grated cheese, drizzle with melted butter and brown.
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 |
|---|---|
| rabina | to brown/gratin |
| crèmo | cream |
| froumage | cheese |
| iòu | eggs |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 416, page 194. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.